Lemon Garlic Air Fryer Spaghetti Squash
This time of year, it just feels like winter will never end! It’s brutal and I’m over it! And as I dream about my future in a beach town, right now I guess I’ll give the Midwest a little credit because they do keep our squashes pretty stocked up throughout the winter. I scored a cute little spaghetti squash from my local Aldi and thought I’d put a springy twist on it! This Lemon Garlic Air Fryer Spaghetti Squash was light, bright, garlicky, and a little spicy! This would also totally rock into the late summer and fall as well because you don’t have to turn your oven on to make it! My mind was completely blown by the flavor here and it literally took HALF the time it would take to bake! Plus, I have never gotten so much out of a spaghetti squash before! It was so tender and made a ton! I was really impressed! This would be a great lunch or tasty side dish!
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So, what’s the inside scoop on spaghetti squash?
Spaghetti squash first of all, stores like a champ! It’s actually wild because it’s technically a fall/winter squash but after being plucked from the vine, it will last another 2-3 months in a cool, dark pantry. And while it’s a fall/winter squash…it’s really a summer squash – in disguise. It’s closer to a zucchini than a butternut but because of the hard rind, it’s harvested in the winter! Pretty neat! So, what really is it then? Some might call it, an impasta. Andddd, this is why I’m a blogger, NOT a comedian! But I’m here all week!
All jokes aside, spaghetti squash gets its name due to the long spaghetti like strands it creates once roasted and shredded with a fork! This is actually due to a genetic mutation in the squash’s cell structure! While cooking, the cell walls of the squash separate into long strands, similar to how a butternut or acorn squash would!
Did you know?
Spaghetti squash was not originally a pasta substitute! In the early 1900’s, it was grown to be used as a decoration. People literally grew them just to turn around and put it on a dinner table as a novelty conversation piece. Pretty interesting, right?! It wasn’t until the 1980’s people were like, maybe we should eat this? And maybe it would be lower in calories and carbs than pasta!
What ingredients do I need to make this lemon garlic air fryer spaghetti squash?
For the squash:
Small Spaghetti Squash
Garlic
Olive Oil
Butter
Salt
Black Pepper
Chili Powder
Italian Seasoning
For serving:
Chives
Lemon
Crushed Red Pepper
Flaky Salt
Freshly Cracked Black Pepper
What equipment do I need?
How do I make it?
To prep the squash:
To get started on this recipe, the first thing you’ll want to do is cut into your squash! Because my squash was a cute lil baby, this was easy! The main thing you need to be aware of here, especially if yours is bigger, is that you’re going to need a REALLY sharp knife. Be careful and go slow, because you could hurt yourself really bad if not.
I started with cutting the top off, then cut it in half lengthwise, sort of shimmying the knife deeper and with longer slices as I got the knife further down. I’ve heard of some people microwaving them before for a very short amount of time, but I didn’t have to do that. In the past I would always have my husband cut them for me, until I got comfortable doing it. So, just take your time and go slow!
Once the squash is halved, use a spoon to scoop the seeds out and discard them.
Divide the oil and spices for the squash between the two halves and use a silicone brush to work everything into them.
To air fry:
Add the squash halves to the air fryer basket cut side down and air fry for several minutes. In the meantime, zest the lemon, mince the garlic, and thinly slice the chives.
Pro Tip: Normally I would line the air fryer basket with foil for easy cleanup, but here I wouldn’t recommend it. We really want that air to come up and freely circulate around the squash. This will give us the most even cooking!
Take the squash out of the air fryer and face the halves up. Next, melt the butter, then divide the garlic between both halves, and divide the butter between the two halves, pouring it over the garlic.
Turn the heat down on the air fryer and air fry the squash a few minutes more.
Remove the spaghetti squash and allow it to cool for a few minutes. Then shred into long strands with a fork.
Look how much this thing gave me! Amazing!
To serve lemon garlic air fryer spaghetti squash:
Move to a bowl and top with lemon zest, freshly squeezed lemon juice, crushed red pepper, flaky salt, freshly cracked black pepper, and chives! Enjoy!
Tips:
- This did have a bit of spice! If you want it to be milder, add just a pinch of the crushed red pepper.
- Because we are air frying it, the process is much quicker than roasting by oven. However, depending on the size of your squash, you may need to adjust the time. If it starts browning too quickly, just lower the temperature on the air fryer a bit.
Want some more vegetarian friendly side dishes? Check these out!
Loving lemon lately? Check out these springy recipes!
Lemon Garlic Air Fryer Spaghetti Squash
Ingredients
For the squash:
- 1 Small Spaghetti Squash (mine was 2.5 lbs)
- 3 Garlic Cloves minced, divided
- 1 tbsp Olive Oil divided
- 1 tbsp Butter melted, divided
- 1 tsp Italian Seasoning divided
- 1 tsp Salt divided
- ¼ tsp Black Pepper divided
- ¼ tsp Chili Powder divided
For serving:
- Zest from 1 Small Lemon, Juice from Half of it
- 2 tsp Chives thinly sliced
- ¼ tsp Crushed Red Pepper
- Flaky Salt
- Freshly Cracked Black Pepper
Instructions
To prep the squash:
- To get started on this recipe, the first thing you'll want to do is cut into your squash! Because my squash was a cute lil baby, this was easy! Just make sure your knife is very sharp and go slow!
- I started with cutting the top off, then cut it in half lengthwise, sort of shimmying the knife deeper and with longer slices as I got the knife further down.
- Once the squash is halved, use a spoon to scoop the seeds out and discard them.
- Divide the oil and spices between the two halves and use a silicone brush to work those seasonings and oil into them.
To air fry the spaghetti squash:
- Add the squash halves to the air fryer basket cut side down and air fry for 15 minutes at 370℉.
- Take the squash out of the air fryer and face them up.
- Next, melt the butter, then divide the garlic between both halves, and divide the butter between the two halves, pouring it over the garlic.
- Turn the heat down to 350℉ on the air fryer and air fry the squash 5 minutes more.
- Remove the lemon garlic air fryer spaghetti squash and allow it to cool for a few minutes. Then shred into long strands with a fork.
To serve:
- Move to a bowl and top with lemon zest, freshly squeezed lemon juice, crushed red pepper flakes, flaky salt, freshly cracked pepper, and chives. Enjoy!
Nutrition
Please be aware that nutritional values are approximate and intended as a helpful guide
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this sounds like a major keeper recipe! fabulous idea! I need to try this.
So glad to hear you’d like to try it!