Ninja Foodi Spaghetti Squash is easy to make, and tastes perfect on its own or paired with a delectable sauce.
Jump to RecipeIt’s squash season! While I will never advocate for spaghetti squash to replace, well, actual spaghetti, I do love it in its own right. This Ninja Foodi Spaghetti Squash is also super quick and easy to make, meaning you can get dinner on the table in less than 30 minutes! With only 5 ingredients and minimal prep work, this recipe is definitely a winner for a busy weeknight dinner.
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Honestly, the hardest part is cutting off the top and bottom of the squash and cutting it in half. I swear, squash is easily one of the most difficult things to cut up. Why does it have to play so hard to get?? Once you’ve finally cracked it open, use a spoon to scrape out the seeds. Then, situate each half in your Ninja Foodi, cut side up. I found the Foodi rack to work best for this, since the squash can be a bit of a tight squeeze. Depending on the size of your squash and Foodi, you may have to cook each half separately. The halves can touch, but you don’t want them to overlap too much, or they won’t cook evenly.
Using a silicone basting brush, or an oil sprayer, coat the cut side of each squash half with olive oil. Sprinkle the garlic salt and ground black pepper over each half before closing the crisping lid (attached) and setting Foodi to ‘air crisp’ at 360 degrees Fahrenheit for about 20 minutes. You’ll know your squash is done when the flesh can be easily pierced with a fork.
Carefully remove each half of your squash from the Foodi pot. You can use silicone tongs, or put on your silicone oven mitts and gently lift the rack out of your Foodi. Be careful not to burn yourself on the Foodi pot, or drop the squash! Using a fork, fluff the spaghetti squash strands. Top with parmesan cheese, and serve!
Store any leftovers in an airtight glass container in the refrigerator for up to 3-5 days.
I hope you enjoy! If you try this recipe, please be sure to leave me your thoughts and a rating in the comments below. Don’t forget to tag me @HookomOnHealth and use the #HookomOnHealth so that I can see your creations online!
Please note there are Amazon affiliate links in this post. While the cost to you is the same, I do earn a small commission on any sales made through the links in this post. I would never recommend anything that I don’t believe in–thank you for your support!
Ninja Foodi Spaghetti Squash
Ingredients
- 2 lb spaghetti squash
- 1 tbsp olive oil
- 1/2 tsp garlic salt
- 1/4 tsp ground black pepper
- 1/4 cup parmesan cheese grated
Instructions
- Cut a thin slice off each end of your spaghetti squash. Then, cut the spaghetti squash in half, lengthwise, and use a spoon to scoop out of the seeds. Place each half onto the rack in your Ninja Foodi pot, cut side facing up.
- Set Ninja Foodi to 'air crisp' at 360 degrees Fahrenheit for about 20 minutes, or until the spaghetti squash can be easily pierced with a fork.
- Remove spaghetti squash from Foodi and fluff the spaghetti squash strands with a fork. Top with parmesan cheese, and serve!
Notes
- Store any leftovers in an airtight glass container in the refrigerator for up to 3-5 days.
- Depending on the size of your squash and Foodi, you may need to air crisp each half of the squash separately. The squash halves can be touching in your Foodi, but they shouldn't be overlapping.
- Enjoy your spaghetti squash as is, or try it out with your favorite pasta sauce!
- Safety first! I love using my silicone oven mitts and tongs to keep myself safe while using my Ninja Foodi.