Air Fryer Parmesan Garlic Spaghetti Squash

Prep Time 5 min Cook Time 24 min


1 2-pound spaghetti squash

3 tablespoons extra virgin olive oil, divided

½ teaspoon fine sea salt

¼ teaspoon garlic powder

cracked pepper

1 teaspoon minced garlic

1 teaspoon white wine or coconut vinegar

3 to 4 tablespoons shredded parmesan


  1. Slice spaghetti squash in half lengthwise. Scoop out and discard the seeds.
  2. Place in air fryer basket and drizzle with 1 ½ tablespoons olive oil. Sprinkle evenly with sea salt, garlic and cracked pepper.
  3. Air fry at 360 degrees for 20 minutes. Halfway through at the 10 minute mark, fluff the top of the spaghetti squash to prevent burning and drizzle with the remaining 1 ½ tablespoons olive oil.
  4. Once the timer is up, carefully transfer the squash to a cutting board. Using serrated tongs, scrape and scoop out the squash noodles to a mixing bowl, leaving the skin intact.
  5. Combine the squash noodles with the minced garlic and vinegar. Divide evenly among the two intact squash skin halves. Sprinkle with parmesan.
  6. Return to air fryer and cook at 400 degrees for 3to 4 minutes until the cheese is melted.


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