r and co air dry

AIR FRYER SPAGHETTI SQUASH

This air fryer spaghetti squash recipe is ready in just 25 minutes, offering a delicious low-carb alternative to pasta. Enjoy it as a main dish with your favorite pasta sauce or as a savory side!

INGREDIENTS

  • 1 small spaghetti squash (about 2 pounds)
  • 1 tbsp olive oil or avocado oil
  • ½ tsp salt
  • ¼ tsp ground black pepper
  • ¼ tsp garlic powder
  • ¼ tsp paprika (optional)

For Serving:

  • Grated parmesan cheese
  • Butter
  • Freshly chopped parsley

INSTRUCTIONS

  • Preheat the air fryer to 350°F.
  • Wash and dry the spaghetti squash. Slice it in half lengthwise (through the stem) and remove the seeds with a spoon. Drizzle 1 tablespoon of olive oil over the inside of the squash and season with salt, pepper, garlic powder, and paprika. Use your fingers to evenly coat the squash.
  • Place the squash halves in the air fryer, cut-side up. Air fry at 350°F for 25–30 minutes, or until the squash is fork-tender.
  • Carefully remove the squash from the air fryer. Use two forks to scrape the flesh and fluff the noodles.
  • Top with freshly grated parmesan, butter, and/or chopped parsley. Alternatively, serve as a pasta substitute with your favorite sauce, such as chicken bolognese or keto turkey meatballs.

NOTES

  • Oil-Free Option: Use olive oil or avocado oil spray, or add 1–2 tbsp of vegetable broth to each half instead of oil.
  • Freezing: Cool and shred cooked squash, then store in freezer-safe bags for up to 6 months. To reheat, warm on the stovetop, in the microwave (1–3 minutes wrapped in a damp paper towel), or in an oven-safe dish at 350°F for 5–10 minutes.
  • Storing: Keep leftovers in an airtight container in the fridge for 5–6 days.
  • Reheating: For best results, reheat in the air fryer at 300°F for 5–7 minutes, in the oven or toaster oven at 350°F for 5–10 minutes, or in the microwave for 1–4 minutes (wrap in a damp paper towel).

NUTRITION (PER SERVING)

  • Calories: 106
  • Carbohydrates: 16g
  • Protein: 2g
  • Fat: 5g
  • Saturated Fat: 1g
  • Polyunsaturated Fat: 1g
  • Monounsaturated Fat: 3g
  • Sodium: 332mg
  • Potassium: 261mg
  • Fiber: 4g
  • Sugar: 5g
  • Vitamin A: 290 IU
  • Vitamin C: 5mg
  • Calcium: 56mg
  • Iron: 1mg

AIR FRYER KETO FRIED PICKLES RECIPE (4 NET CARBS!)

These keto air fryer fried pickles are coated in a crunchy blend of crushed pork rinds and coconut flour, making them irresistibly delicious! They’re simpler to prepare than traditional deep-fried pickles and contain just 4 net carbs per serving.

INGREDIENTS

  • 2 cups dill pickle slices
  • 1 tbsp coconut flour
  • 1 large egg
  • 1 cup pork panko (ground-up pork rinds)
  • 1/2 tsp garlic powder
  • 1/2 tsp paprika
  • 1/4 tsp ground black pepper
  • Sea salt, to taste (see notes)
  • Optional: Avocado oil for spraying or brushing
  • Optional: Ranch dressing for dipping

EQUIPMENT

  • Air fryer

INSTRUCTIONS

  • Preheat the air fryer to 400°F (200°C).
  • Pat the pickle slices dry with a paper towel and place them in a large bowl.
  • Sprinkle the pickles with coconut flour and toss gently to coat all sides.
  • In a separate bowl, crack and whisk the egg.
  • In another bowl, combine pork panko, garlic powder, paprika, salt, and pepper.
  • Working in batches, dip the pickle slices into the egg wash, then shake off the excess and press them into the pork panko mixture. Repeat with all the pickles.
  • Arrange the pickle slices in a single layer in the air fryer basket. Depending on the size of your air fryer, you may need to work in batches.
  • For extra crispiness, spray or brush the pickles with avocado oil.
  • Air fry for 10 minutes, flipping halfway through and spraying (or brushing) with more avocado oil.
  • Serve immediately with ranch dressing or your favorite dip!

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