1. Cut squash in half from stem to bottom. Scoop out the seeds and set aside.
2. Brush squash halves all over, inside and out, with 2 teaspoons of the oil. Sprinkle the insides of the squash with the salt.
3. Put cut-side-down into the air fryer and cook at 400°F for 10 minutes. Meanwhile, separate squash seeds from stringy flesh and then rinse so that the seeds are clean. Pat them dry with paper towel. Toss seeds with the remaining 1/2 teaspoon of the oil and a few pinches of salt.
4. Once squash has cooked for 10 minutes, flip it cut-side-up. Scatter prepared seeds around the squash.
5. Put back into air fryer and cook until squash is fork-tender and seeds are toasted, 8-10 more minutes.
6. Meanwhile, if making a drizzle for the squash, in a small bowl mix together the maple syrup and pumpkin pie spice. When squash is finished cooking, brush the cut edges and insides of the squash halves with the maple syrup mixture. Serve sprinkled with the toasted seeds, if desired.

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