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Air Fryer Keto Spaghetti Squash with Smoked Paprika and Thyme

Spaghetti squash cut into rings, salt-drained, seasoned with smoked paprika and thyme, and air fried so the edges crisp and the strands stay long.
Print Recipe
Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 130
Ingredients Equipment Method Notes

Ingredients
  

  • 1 medium spaghetti squash 2.5 to 3 lb, cut into 1/2-inch rings, seeds removed
  • 2 tbsp olive oil
  • 1.5 tsp smoked paprika
  • 1 tsp dried thyme
  • 1 tsp garlic powder
  • 3/4 tsp kosher salt plus 1/2 tsp for draining
  • 1/2 tsp black pepper

Equipment

  • Air fryer
  • Paper towels

Method
 

  1. Cut the squash crosswise into 1/2-inch rings and scoop the seeds. Salt the rings with 1/2 tsp salt and rest 15 minutes, then blot very dry.
  2. Toss with the oil, smoked paprika, thyme, garlic powder, remaining salt, and pepper.
  3. Preheat the air fryer to 390°F for 5 minutes.
  4. Arrange in a single layer with space and cook 10 minutes. Flip gently and cook 6 to 8 minutes more, until the edges are browned and crisp and the strands pull apart.

Notes

Cut into rings, not lengthwise — rings keep the strands long.
Salt-drain and blot or the rings leak water into the basket and never crisp.
Preheat and don't crowd — pale, soft surfaces mean a cold or crowded basket.