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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Servings:
Calories: 120kcal
Ingredients
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.