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Crispy Air Fryer Keto Spaghetti Squash Rings

Spaghetti squash cut crosswise into rings, seeds scooped from the wide ones, coated in an almond flour and Parmesan crust, and air fried so the strands stay intact and crunchy.
Print Recipe
Prep Time 20 minutes
Cook Time 16 minutes
Total Time 36 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

  • 1 medium spaghetti squash 2.5 to 3 lb, cut into 1/2-inch rings, seeds removed
  • 2 large eggs beaten with 2 tbsp water
  • 1.5 cups fine almond flour
  • 1/4 cup finely grated Parmesan
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • 3/4 tsp fine salt
  • 1/2 tsp black pepper
  • avocado oil spray

Equipment

  • Air fryer
  • Two shallow bowls
  • Wire rack

Method
 

  1. Trim both ends, slice the squash crosswise into 1/2-inch rings, and scoop the seeds from the wider rings, keeping the ring shape. Pat very dry.
  2. Whisk the eggs and water. Combine the almond flour, Parmesan, garlic powder, onion powder, paprika, salt, and pepper.
  3. Dip each ring in egg, let it drip, and press firmly into the flour mix on all sides including the inner edge. Rest on a rack 5 minutes.
  4. Preheat to 390°F. Spray both sides of the rings, arrange in a single layer with space, and cook 8 minutes. Flip gently, spray, and cook 6 to 8 minutes more until deep golden and firm. Rest on a rack 2 minutes.

Notes

1/2-inch rings: thinner ones break, thicker ones stay mushy.
Pat the rings very dry — surface moisture is the enemy of crisp.
The 5-minute rest after coating lets the crust hydrate and grip.