Recipe Details
Ingredients
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1(3 pound)spaghetti squash
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1teaspoonolive oil
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¼teaspoonsea salt
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⅛teaspoonground black pepper
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⅛teaspoonsmoked paprika
Cooking Directions
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Using a sharp knife, make a dotted line lengthwise around the entire squash. Place whole squash in the microwave and cook on full power to help it cut more easily, about 3 to 5 minutes. Transfer to a cutting board and cut the squash in half lengthwise, using the dotted line as a guide. Wrap one half in plastic wrap and refrigerate for another use.
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Spoon pulp and seeds out of remaining half and discard. Brush olive oil over all of the flesh and sprinkle with salt, pepper, and paprika.
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Preheat an air fryer to 360 degrees F (180 degrees C). Place spaghetti squash half skin side-down in the basket. Cook until squash is tender, about 18 to 20 minutes.
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Transfer to a dish and fluff with a fork to create “noodles”.
From the Editor
Nutrition data for this recipe includes the full amount of spaghetti squash. The actual amount of spaghetti squash consumed will vary.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe2 | |
| Calories233 | |
| % Daily Value * | |
| Total Fat 6g |
8% |
| Saturated Fat 1g |
6% |
| Sodium 336mg |
15% |
| Total Carbohydrate 47g |
17% |
| Dietary Fiber 0g |
0% |
| Protein 4g |
9% |
| Vitamin C 14mg |
16% |
| Calcium 158mg |
12% |
| Iron 5mg |
27% |
| Potassium 742mg |
16% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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