1 medium spaghetti squash 1-2 tablespoons olive oil kosher salt and pepper to taste
Carefully slice down the center to cut the spaghetti squash in half lengthwise and scoop out the seedy center.
Drizzle with olive oil and sprinkle with salt and pepper. Poke holes in the skin and air fry for 20-30 minutes.
Use a fork to pull the spaghetti noodles away from the skin. Start from the sides and work your way in.