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air fryer spaghetti squash with parmesan on a platter
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4.84 from 6 votes

Air Fryer Spaghetti Squash with Parmesan

With an irrisistable topping and plenty of cheese, this spaghetti squash dish is a must-try!
Prep Time35 minutes
Total Time35 minutes
Course: Side Dish
Cuisine: American
Keyword: easy keto side dish, keto air fryer spaghetti squash, low-carb pasta alternative, parmesan spaghetti squash, quick air fryer vegetable
Servings: 6 servings
Calories: 206kcal
Author: Chef Jenn

Equipment

Ingredients

  • 2 pounds spaghetti squash cut in half
  • 3 tablespoons avocado oil
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup mozzarella cheese shredded
  • 1 cup Parmesan cheese grated or shredded. Sub vegetarian Parm to make this a vegetarian recipe.
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon garlic powder
  • 1/2 cup pork Panko or crushed pork rinds

Instructions

  • Drizzle each spaghetti squash half with avocado oil and then sprinkle with the salt and pepper.
  • Cook in your air fryer at 360-F for about 30 minutes or until the squash is tender and easily pulls into strands with your fork.
  • Fluff the squash, leaving it inside the shell. Mix in the mozzarella.
  • Add the topping - mix the Parmesan with pork Panko, dried thyme, and garlic powder in a small bowl and spoon it generously on top.
  • Air fry for an additional 2-3 minutes or until the topping is golden brown. Enjoy!

Notes

Recipe Card Tips

  • Taste before over-salting, the cheese and topping already carry plenty of salt.
  • Fluff the strands right in the shell rather than removing them first.
  • Cover with foil if it starts browning too fast in the air fryer.

Nutrition

Serving: 0.5cup | Calories: 206kcal | Carbohydrates: 8g | Protein: 10g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 21mg | Sodium: 774mg | Potassium: 143mg | Fiber: 2g | Sugar: 3g | Vitamin A: 327IU | Vitamin C: 2mg | Calcium: 272mg | Iron: 1mg | Net Carbohydrates: 6g