Air-Fryer Acorn Squash - Cooking Like Kate

Preheat your air fryer to 375°F (190°C).
Cut the acorn squash in half and scoop out the seeds and stringy flesh from the center, leaving you with two clean squash halves. Cut each squash half into 1/2-inch thick slices. You can leave the skin on, as it becomes tender and adds a nice texture when air-fried.
1 acorn squash
In a large mixing bowl, combine the olive oil, garlic powder, dried thyme, paprika, salt, and black pepper. Toss the squash slices in this mixture, ensuring they are evenly coated.
2 tbsp olive oil, 1 tsp garlic powder, 1 tsp dried thyme, 1/2 tsp paprika, Salt and pepper to taste
Place the seasoned squash slices in a single layer in the air fryer basket. You may need to do this in batches, depending on the size of your air fryer. Do not overcrowd the basket.
Air fry the squash at 375°F (190°C) for 15-20 minutes, flipping the slices halfway through the cooking time. The squash is done when it's tender and lightly browned.
During the last 2-3 minutes of cooking, sprinkle the grated Parmesan cheese evenly over the squash slices. This will allow the cheese to melt and become slightly crispy.
1/4 cup Parmesan cheese

In a small bowl, combine the Greek yogurt, lemon juice, and fresh herbs. Mix well until the ingredients are thoroughly combined. Season with salt and pepper to taste.
1/2 plain Greek yogurt, 1 lemon juice, 1 fresh chopped herbs, Salt and pepper to taste
Serve your savory air-fried acorn squash with the yogurt dipping sauce. Enjoy!