Low Carb Fries with Gochujang Sauce

Microwave whole kabocha squash in the microwave for about 4-5 minutes. Cut the kabocha in half and scoop out the seeds. Trim the skin off with a knife and cut kabocha into desired width and length.

Line the fryer basket with grill mat or a sheet of lightly greased aluminum foil.

Toss the kabocha slices with olive oil in a large bowl to coat. Place them in the fryer basket, without stacking, and air fry at 380F (190C) for about 8-10 minutes, flip once in the middle, until tender and the surface is golden brown.

In the meantime, in a microwave safe bowl, mix together all the sauce ingredients. Microwave on high for about 90 seconds until the sauce slightly thickened.