Squash in the Air Fryer

I am always trying to find quick and easy ways for me to get more veggies while making dinners the family will enjoy. We all know it’s not always an easy sell. The air fryer has given me a new avenue for making things on the side while I work on other things.

 

 

I like having an option that’s a fix-it-and-forget-it approach. The air fryer allows me to make spaghetti and meatballs for the family, and I can have spaghetti squash instead.

 

 

Same with other squashes. I can make Mac N Cheese and add some pureed butternut squash to mine. Or have an acorn squash when we have steak and potatoes. Lots of flavor while eating healthier.

 

Although I’ve specifically described the Spaghetti Squash in this post, it’s the same approach with several different squashes, which I’ve listed at the end of the instructions. I’m always looking for new ways to incorporate goodness! This is an easy one.

 

 

Spaghetti Squash in the Air Fryer

 

 

1 spaghetti squash, approximately 2-3 lbs

1 Tbs EVOO

Salt and pepper to taste

 

 

 

 

 

 

 

 

 

 

Preheat the air fryer to 375F. Cut the squash in half and remove the seeds from the centers. Brush each half with EVOO (I have used the EVOO spray from Trader Joes and it works well). Season with salt and pepper.

 

Place the 2 pieces into the air fryer facing down. You can face it up if you want more browning on the flesh; I prefer a softer texture on my squash. Cook for 25-30 minutes depending on your machine and the size of your squash.

 

Use a fork to test for tenderness. When it’s soft to the fork touch, pull it out and allow it to cool for a few minutes. Turn each piece over and use a fork to gently scrape the squash and create the “spaghetti”.

 

*This also works with Butternut Squash, Honeynut Squash, and Acorn Squash. The times might vary based on the size of your squash, so watch it and check for doneness.