Preheat the air fryer to 375˚F.
Trim the ends of the spaghetti squash, turn it on end, and slice in half lengthwise. Try to slice it so the halves are as equal as possible.
Pro-Tip: If the skin is too tough to easily cut through, puncture the skin with a knife 2 - 3 times, and place it in the microwave for 3 - 4 minutes. This softens the skin, making it easier to slice.
Using a metal spoon, start at one end of the cavity, scoop out the seeds and pulp, and discard. A grapefruit spoon works great for this, but any metal spoon will work well.
Rub the surfaces of the squash with oil, and sprinkle with the spices. Turn the squash halves upside down, and arrange in an air fryer basket.
Roast in the air fryer for 15 minutes, or until fork tender.
Check for doneness by gently scraping the tines of a fork down the cavity. If strands easily lift up, the squash is done.
When done, remove and allow to cool slightly. Using the tines of a fork, scrape up the strands that form "noodles". Serve in the shells of the squash, or heaped onto a plate.