Preheat air fryer at 190°C for 3 minutes.
Rub olive oil over both halves of spaghetti squash.
Season with ¾ teaspoon salt.
Place flat sides down in ungreased air fryer basket.
Cook for 25 minutes.
While squash is cooking, blend together avocado, vegetable broth, nutritional yeast and remaining ¼ teaspoon salt.
Set aside.
Transfer cooked squash to a cutting board and let cool for 4 minutes until easy to handle.
Once cooled, use a fork to gently pull strands out of squash into a medium serving bowl.
Toss with avocado sauce.
Garnish with fresh tomato.