Cut the squash into fries: cut the top and bottom off the squash. Use a vegetable peeler to remove the skin from the squash. Cut the squash in half vertically and scoop out the seeds using a spoon. Cut the two halves into fries, trying to keep them uniform in size.
Place the fries in a large bowl, drizzle with oil and toss to coat.
Season the fries with garlic powder and parsley and toss to coat.
Lightly oil the air fryer basket. Place the fries in the air fryer basket. Cook at 400°F for 15 minutes, shaking the fries every 5 minutes.
Remove fries and allow to cool before serving.
Notes
Make sure you use a sharp knife to cut the squash.
Cut fries in a similar size for even cooking. If your squash is thicker, cut the halves in half again for a smaller fry size.
Don’t overcrowd your basket or the fries won’t get crispy.
Refrigerate leftovers in an airtight container for 3-4 days. Reheat in AF. Note - they won’t be as crispy as the first time.
Oven directions: preheat oven to 425 degrees F. Place fries on a lightly greased baking sheet and cook for 30-40 minutes, until they are tender and lightly browned.