Wash and thoroughly dry the spaghetti squash.

Carefully cut the squash in half lengthwise from stem to bottom using a sharp chef's knife.

Scoop out and discard the seeds and loose strands from the center of each half.

Trim a tiny bit off the top and bottom ends of the squash halves so they fit snugly in your air fryer basket.

Place the squash halves cut-side down into the air fryer basket and air fry at 325°F (160°C) for 15 minutes.

Flip the squash halves over so they are cut-side up, brush the insides with melted butter, then sprinkle generously with salt, garlic powder, and black pepper.

Air fry for another 5-10 minutes until tender when pierced with a fork.

Fluff the strands with a fork and top with fresh parsley before serving.