Slice the acorn squash in half and use a spoon to remove all the seeds.
Divide the ingredients in half and place them in each half of the acorn squash (you'll use all the ingredients, half in each side).
Place 1 tablespoon of water on the bottom of the air fryer. This keeps it from smoking.
Place the acorn squash halves (filled with the ingredients) upright in the air fryer basket. (If both sides won't fit, you'll need to cook them one at a time).
Cook at 375F degrees for 15-20 minutes. Start checking for doneness at 15 minutes. (Check for doneness using a knife or fork. If it pierces the flesh, it's done. Be careful not to pierce a hole in the bottom of the squash or the filling will leak out).
Remove and use a spoon to mix the ingredients in with the flesh of the squash.
The squash can be eaten in the skin, removed from the skin, or with the skin (the skin is edible).
Drizzle some maple syrup and a pinch of salt over the top to serve.
If your air fryer model requires preheating, you should preheat it while you prepare the squash.
Different air fryer brands and models will vary, so you may need to adjust the temperature and air frying time slightly.
Don’t forget to add water to the bottom of the air fryer. This will help prevent any smoking as the squash cooks.
Depending on the size of your air fryer and the size of your squash, you may need to air fry the squash halves one at a time.
Keep the squash halves cooking cut side up the entire time. If you flip them over, the liquid will run out and make a mess in the air fryer.
If your squash halves are a little wobbly, you can cut about ⅛ to ¼ inch off the bottoms to help them sit evenly. Just be careful not to cut too much off as any holes in the bottom will cause the liquid to run out.
If you lose the liquid, you can just heat 2 tablespoons of butter and 2 teaspoons of brown sugar in a bowl and mix it together with the squash flesh.