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!
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
Serving: 1cupCalories: 145kcalCarbohydrates: 17gProtein: 2gFat: 0.5gSaturated Fat: 3.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3.3gCholesterol: 10mgSodium: 600mgPotassium: 260mgFiber: 3gSugar: 6gVitamin A: 220IUVitamin C: 5mgCalcium: 55mgIron: 0.9mg
Please be aware that nutritional values are approximate and intended as a helpful guide
Tried this recipe?Let us know how it was!
