Easy Air Fryer Spaghetti Squash Recipes

I was on a mission to make weeknight veggies taste like something you actually want to eat, not something you tolerate. Enter the air fryer spaghetti squash situation: sweet, caramel-y edges, twirly strands that act like cozy noodles, and practically zero effort. It’s the kind of side that turns into dinner when you sprinkle on Parmesan and call it a day. If you’ve ever wrestled a squash and lost, I promise I’ve got tips so you don’t end up googling “how to cut a bowling ball.” This one’s fast, forgiving, and weirdly fun.

My little family destroys this every time I make it. My husband swears he “doesn’t like squash,” and then somehow half of it disappears while I’m grating cheese. The kids call it “yellow spaghetti” and will eat it straight from the shell like it’s a boat. We’ve done it on chaotic Tuesdays with frozen meatballs, on lazy Sundays with pesto and a fried egg, and once at 10 p.m. when we were both starving and the pantry looked like a ghost town. It’s become that back-pocket recipe I make when I want something warm and twirlable fast.

How to Make It

Grab one medium spaghetti squash (about 2.5–3 pounds). If cutting it makes you nervous (valid), microwave it for 2–3 minutes first—just enough to soften the rind a smidge. I like to slice it lengthwise from stem to end, but cutting it around the equator gives longer strands. Do whatever your hands feel good about.

Scoop out the seeds with a spoon. Drizzle each half with about 1 teaspoon olive oil, sprinkle on 1/2 teaspoon kosher salt total, a few cracks of black pepper, and if you’re feeling extra, a pinch of garlic powder and Italian seasoning. Rub it in like you mean it.

Preheat the air fryer to 380°F. Pop the halves cut-side up in the basket (you can tuck them in like puzzle pieces). Cook 18–22 minutes for a medium squash. You want the edges a little browned and a fork to slide in easily. Bigger squash? Give it another 3–6 minutes. If the top looks dry, drizzle a touch more oil halfway.

Let it cool for a minute so you don’t steam-burn your fingertips (been there), then rake a fork through the flesh to make those pretty spaghetti strands. Toss with a dot of butter or a glug of olive oil, shower with Parmesan, and stand there eating it over the counter like a gremlin. Or be classy and add sauce.

✔Ingredient Notes

– Spaghetti squash: Look for one that feels heavy for its size with a firm rind—no soft spots. Smaller cooks faster; bigger needs patience.
– Olive oil or butter: Oil for roasting; a knob of butter at the end makes it taste restaurant-y. Don’t skip fat—squash needs it.
– Kosher salt & black pepper: Salt wakes up the sweetness. Pepper gives a tiny bite. Taste as you go; squash sizes vary.
– Garlic powder/Italian seasoning: Easy flavor boosters. Fresh garlic can scorch—mix it in after cooking if you’re nervous.
– Parmesan or nutritional yeast: Parm melts and clings to the strands; nooch keeps it dairy-free and still cheesy-vibed.
– Red pepper flakes & lemon: A pinch of heat and a squeeze of lemon at the end? Bright and balanced. I forget the lemon all the time and miss it immediately.

✔Recipe Steps

1. Preheat air fryer to 380°F for 3 minutes.
2. Microwave squash 2–3 minutes to soften (optional), then slice lengthwise or crosswise; scoop out seeds.
3. Rub each half with 1 tsp olive oil; season with 1/2 tsp kosher salt, 1/4 tsp black pepper, and 1/2 tsp garlic powder (optional).
4. Air fry cut-side up for 18–22 minutes (add 3–6 minutes for larger squash) until fork-tender and lightly browned.
5. Rest 3 minutes, then rake with a fork to form strands; toss with 1–2 tsp olive oil or 1 tbsp butter and 1–2 tbsp Parmesan.
6. Taste and finish with lemon, fresh herbs, and red pepper flakes if you like; serve hot.

What to Serve It With

– Quick marinara or jarred vodka sauce and meatballs.
– Sautéed mushrooms with garlic and thyme.
– Crispy chicken cutlets or rotisserie chicken and pesto.
– Bolognese or turkey meat sauce piled on top.
– A fried egg, parmesan, and chili crisp for a five-minute dinner.

✔Tips & Mistakes

– If the squash is hard to cut, microwave first. Don’t fight it with dull knives—we like our fingers.
– Cut crosswise for longer strands; lengthwise for scoopable boats.
– Too watery? Salt lightly, cook cut-side up, and let it rest a couple minutes before fluffing.
– Crowded basket = steaming, not browning. Cook in batches if needed.
– Strings not separating? It’s undercooked—pop back in for 3–5 minutes.

✔Storage Tips

Tuck leftovers into an airtight container and refrigerate 4 days. It reheats fast in a skillet with a teaspoon of oil or butter (best texture) or in the microwave for 45–60 seconds. You can freeze it up to 2 months—squeeze out extra moisture after thawing. Cold, straight from the fridge? I do it with pesto and a fork like a gremlin at 9 a.m. Breakfast veggie noodles are a thing.

✔Variations and Substitutions

– Garlic-parm: Butter, minced garlic (stir in after cooking), parsley, parm.
– Spicy arrabbiata: Chili flakes, oregano, and a spoon of tomato paste melted into butter.
– Herby lemon: Olive oil, lemon zest, basil or dill, lots of black pepper.
– Tex-Mex: Cumin, chili powder, lime, and a crumble of queso fresco.
– Dairy-free: Use olive oil and nutritional yeast; skip butter and parm.
– Saucy swap-ins: Pesto, alfredo, or even a splash of tamari instead of soy sauce if you’re doing a stir-fry vibe. Sweet tooth? A drizzle of honey ↔ swap in a pinch of sugar for a lightly glazed, roasted finish.

Frequently Asked Questions

Easy Air Fryer Spaghetti Squash Recipes

Turn spaghetti squash into tender, pasta-like strands right in the air fryer. Lightly seasoned with olive oil, garlic, and a sprinkle of Parmesan, this quick, low-carb side or pasta swap is ready in under 45 minutes.

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Prep Time: 10 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 45 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2.5 pound spaghetti squash about 1 medium squash
• ▢ 1 tablespoon olive oil
• ▢ 0.5 teaspoon kosher salt or to taste
• ▢ 0.25 teaspoon black pepper freshly ground
• ▢ 0.5 teaspoon garlic powder
• ▢ 0.25 cup Parmesan cheese, finely grated optional for serving
• ▢ 1 tablespoon fresh parsley, chopped optional
• ▢ 0.25 teaspoon red pepper flakes optional

Instructions

Preparation Steps

• Preheat the air fryer to 375°F for 5 minutes.
• Carefully halve the spaghetti squash lengthwise and scoop out the seeds and stringy pulp with a spoon.
• Score the flesh in a crosshatch pattern without piercing the skin to help the squash cook evenly.
• Brush the cut sides with olive oil and season evenly with salt, pepper, and garlic powder.
• Place squash halves cut-side down in the air fryer basket. Air fry for 20 minutes.
• Flip the halves cut-side up and continue air frying for 12 to 15 minutes, until the flesh is tender and strands pull away easily with a fork.
• Use a fork to scrape the flesh into spaghetti-like strands. Toss gently with Parmesan and parsley, if using. Adjust seasoning to taste.
• Serve hot as a simple side or as a low-carb base for sauces and proteins. Sprinkle red pepper flakes for heat if desired.

Notes

Choose a squash that feels heavy for its size with a firm rind. Cooking times can vary by air fryer model and squash size; add a few minutes if the strands don’t pull easily. For dairy-free, skip the Parmesan or use a dairy-free alternative. Leftovers keep up to 4 days refrigerated and reheat well in the air fryer at 350°F for 3 to 4 minutes.