I confess I am rather late to the Spaghetti Squash Table. It was not something I saw very often when I was living in the UK and not a squash I encountered at all the whole time I was growing up.
We had squash on occasion but it was usually acorn squash. My mom never went in for fancy anything, and if it was anything other than acorn squash, it was considered fancy. Even Zucchini.
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I tasted my first spaghetti squash at my sister's about six months ago and it was love at first bite. I confess I was not quite sure about it before I tasted it. I know . . . a chef shouldn't be squeamish about trying new things.
Anyways, she was cooking spaghetti for the guys and she cooked this spaghetti squash for us and I have to say it was totally delicious! I loved it!
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WHAT IS SPAGHETTI SQUASH
Simply put it is a member of the winter squash family, usually characterized by a hard outer shell. Summer squashes have soft edible shells. Oblong in shape it has a creamy yellow exterior and a mild neutral flavor.
Once cooked the flesh separates into strands (hence the name spaghetti squash) and its mild flavor lends itself to all sorts of other flavor additions.
It can be steamed, baked or, as I am showing you today, cooked in the air fryer.
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Most preparations involve cooking them in the oven on a dry sheet pan, or in a baking dish with a bit of water in it, cut side down, for 30 to 45 minutes.
The timings are dependent on how much crunch you want it to have. Steaming it can cause it to turn out watery, whereas roasting it helps to cook away excess moisture. You can also cook it in the microwave, which takes 10 to 15 minutes.
Cooking it in the air fryer means it cooks in a fraction of the time it would take to steam it, or bake it in a regular oven. It also gets a little bit caramelized which adds to the flavor, in my opinion.
Of the three choices, I like the air fryer method most of all!
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Spaghetti squash is an excellent substitute for regular pasta, which makes it low carb and keto friendly, as well as being an ideal choice for diabetics.
Its lovely mild flavor lends itself to becoming a great main dish when combined with your favorite pasta sauce!
On the day my sister made it she served it with a Bolognaise sauce and it was delicious! You can find my tasty Bolognaise Sauce Recipe here.
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Today I chose to serve it simply seasoned and air fried for a simple light lunch. I brushed it with some olive oil, and sprinkled it with garlic powder, salt and pepper before roasting.
Once done I shredded it and drizzled melted butter over top. I added some Parmesan cheese and returned it to the air fryer to melt the cheese.
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It made a fabulous, quick and light lunch for this carbaholic Diabetic gal!! I was very happy with it.
Not only was it super fast and easy to make, but it was also very delicious!
My squash was a bit on the small size so it didn't take a full 25 minutes in the air fryer. It also didn't have a lot of flesh as compared to the one my sister had made earlier this year.
If you want to pick an ideal squash, pick one that is fairly heavy for its size. That means it has plenty of juicy flesh!
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HOW TO MAKE BUTTERY AIR FRYER SPAGHETTI SQUASH
Simple, simple simple. The hardest part is cutting it in half!
Preheat your air fryer to 380*F/193*C. Wash your squash and then trim the top and bottom of the squash to level it out for cutting. (so that it doesn't roll) Using a sharp knife, cut it in half down the center, lengthwise. Using a melon baller or a sharp edged spoon, scoop out the seeds and pulp in the center of each half and discard.
Brush each cut half of the squash generously with olive oil. Sprinkle with the garlic powder and season to taste with the salt and pepper. Place into the air fryer basket in a single layer.
Air fry at 380*F/193*C for 20 to 25 minutes, or until the squash is fork tender. Remove from the air fryer and cool for a few minutes until you can safely handle it.
Carefully shred the inside of each half using a fork, and taking care not to pierce the shell. Drizzle with the melted butter and sprinkle with the cheese. Pop back into the air fryer for a few more minutes until the cheese melts and starts to brown. Sprinkle with the parsley and serve immediately.
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Quick, easy, healthy and delicious always works for me!
Buttery Air Fryer Spaghetti Squash
Yield: 2
Prep time: 10 MinCook time: 25 MinTotal time: 35 Min
This makes for a fabulous lunch for two or even an entrée if you add your favorite pasta sauce. It is deliciously low carb, keto, gluten free and vegetarian.
Ingredients
- 1 medium spaghetti squash
- 2 TBS extra virgin olive oil
- fine sea salt and freshly ground black pepper
- 1/2 tsp garlic powder (not salt)
- 2 TBS butter, melted
- 1/4 cup (45g) freshly grated Parmesan cheese
- Chopped parsley to garnish
Instructions
- Preheat your air fryer to 380*F/193*C.
- Wash your squash and then trim the top and bottom of the squash to level it out for cutting. (so that it doesn't roll) Using a sharp knife, cut it in half down the center, lengthwise.
- Using a melon baller or a sharp edged spoon, scoop out the seeds and pulp in the center of each half and discard.
- Brush each cut half of the squash generously with olive oil. Sprinkle with the garlic powder and season to taste with the salt and pepper. Place into the air fryer basket in a single layer.
- Air fry at 380*F/193*C for 20 to 25 minutes, or until the squash is fork tender. Remove from the air fryer and cool for a few minutes until you can safely handle it.
- Carefully shred the inside of each half using a fork, and taking care not to pierce the shell. Drizzle with the melted butter and sprinkle with the cheese.
- Pop back into the air fryer for a few more minutes until the cheese melts and starts to brown.
- Sprinkle with the parsley and serve immediately.
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