AIR FRYER SPAGHETTI SQUASH [HEALTHY+LOW CAL]

Every time, air fryer spaghetti squash comes out perfectly! It’s easy to make, requiring only a few ingredients, and can be completed in twenty-five minutes or less.

1. 2 lbs of spaghetti squash (one small squash;
2. weigh for best results) 2 tsp avocado oil (or your preferred oil
3. see notes for oil-free options).
4. One teaspoon sea salt
5. One optional teaspoon black pepper
6. One optional teaspoon garlic powder
7. One optional teaspoon smoked paprika

Instructions:

1. Squash should have a thin slice cut off the ends before it is split in half lengthwise as equally as possible into two halves. Cut side up, place the two halves in the air fryer basket. Next, evenly distribute the seasoning and drizzle with the oil, if using.
2. Cook for 20 minutes at 360 degrees Fahrenheit, or until the flesh is readily pierced with a fork. (This could change based on how big your squash is.)
3. After cooking, place on a platter and use a fork to fluff the insides. Enjoy after adding the fresh parsley, if using, and the parmesan cheese.

• You can keep leftovers in the refrigerator for up to four days if you put them in an airtight container.
• Remaining food can be frozen for a maximum of three months, but before storing, make sure it’s thoroughly cooled and sealed.
• Reheat leftovers in your oven or toaster oven for 3-5 minutes, or until thoroughly heated.

Nutrition