Trim the stem and base of the spaghetti squash, then slice it in half lengthwise.

Using a large metal spoon, scoop out and discard the seeds and fibrous pulp from the center of each half.

Apply olive oil to the exposed flesh and season evenly with salt, black pepper, and garlic powder.

Preheat the air fryer to 375°F (190°C).

Place the squash halves into the air fryer basket with the cut-side facing down.

Cook for 20 to 25 minutes, depending on the size of the squash, until the skin is easily pierced with a fork and the flesh is tender.

Allow to cool for 5 minutes before using a fork to scrape the flesh into spaghetti-like strands.