Air fryer spaghetti squash is a healthy, low-carb recipe you can serve as a side or main course.
It’s easy to prepare, requires minimal ingredients, and tastes phenomenal mixed with butter and salt.
Use it instead of pasta, as a side with chicken, or even on its own. Either way, you’ll want to make it all the time!
Why You’ll Love This Air Fryer Spaghetti Squash
I guarantee you will love this spaghetti squash recipe because it’s:
- It’s easy to prepare. Making this squash is as simple as slicing, seasoning, and slinging it in the air fryer to cook! You don’t need any special kitchen skills to whip it up.
- It’s customizable. There are a thousand different ways to use spaghetti squash. Treat it like spaghetti noodles, or use it as a side dish. You can even mix in veggies and proteins.
- It’s incredibly filling but low in calories. Like most veggies, spaghetti squash doesn’t contain a ton of calories. Despite that, it’ll fill you up in a hurry.
Ingredients
The list of ingredients for this recipe is surprisingly short. They include:
- Spaghetti squash – Select a fully ripe spaghetti squash between two and three pounds. Avoid soft ones or those with noticeable blemishes.
- Cooking oil – I prefer olive oil, but avocado oil will also work. Coating the squash in oil before cooking will ensure the noodles are soft and tender.
- Garlic & onion powders – These seasonings add a bold, earthy, umami flavor. They aren’t overpowering. Instead, they give the noodles a nice natural flavor.
- Italian seasoning – Along with the garlic and onion powders, Italian seasoning adds even more flavor.
- Salt & pepper – For seasoning.
- Parmesan cheese – The cheese is optional, but it’s a good way to finish off the dish. For a vegan-friendly option, use nutritional yeast instead.
How to Make Air Fryer Spaghetti Squash
Follow these steps to make yummy air fryer spaghetti squash:
1. Prepare. Preheat the air fryer to 375 degrees, and get the spaghetti squash ready to cook. Wash, dry, and slice it in half lengthwise.
Then, scoop out the seeds and trash them.
2. Season the squash. Generously coat the exposed flesh of the squash with cooking oil. Then, season it with the seasonings, except for the cheese.
3. Cook. Place the squash halves cut side up in the air fryer basket. Cook them until they’re fork-tender. (About 20-25 minutes.)
4. Shred and serve. Use a fork to shred the flesh of the spaghetti squash. Then, serve it in the hollowed-out halves or on a serving plate. Enjoy!
Tips for Success
Keep these success tips in mind when making spaghetti squash:
- Select your squash carefully. Eyeball its size to ensure it will fit in the air fryer after being halved. If you have to cook each half separately, the process will, of course, take longer.
- Resist the urge to peel. It’s much simpler to just shred the flesh once it’s fully cooked.
- Aim for precision. You want the halves to be as similar in size and shape as possible. This will help them cook more evenly.
- Let the squash breathe. Poke holes in the cut side. Use a fork to do this. Doing so will allow for more steam, ensuring the squash cooks more evenly.
- Keep a close eye on it. Air fryers, like all appliances, are different. Yours may cook faster than mine. Monitor the cooking process, and check for doneness around the 20-minute mark.
- Double your pleasure. Use two forks to shred. It just makes things easier.
Recipe Variations
Here are a few variations to keep things interesting:
- Have fun and experiment with seasonings. I love the blend of garlic, onion powder, and Italian seasoning. However, you can experiment with any seasonings you like. Try Herbs de Provence, dill, rosemary, thyme, or even cayenne for a bit of heat.
- Crank up the crispiness. Sprinkle the Parmesan on the squash about 5 minutes before it finishes cooking.
- Throw in some tomato flavor. Splash in a bit of tomato sauce in the last 1 to 2 minutes of cooking. Doing so will give the dish a very Italian pasta-esque vibe.
- Ditch the oil. I prefer using actual olive oil on my spaghetti squash. It makes the noodles soft and fluffy. But for an oil-free recipe, you can use olive oil cooking spray instead.
- Be extra cheesy. Double down on the cheese! Don’t stop at just parmesan. Add some freshly grated mozzarella or pecorino.
- Try a sweet swap. Use butter instead of oil, and swap out the seasonings. Cinnamon and brown sugar work nicely.
How to Store and Reheat
If you have leftover spaghetti squash, don’t toss it. Store or freeze it instead. Here’s how:
- To Store: Let the spaghetti squash cool. Then, transfer it to an air-tight container and refrigerate it for up to 3 days.
- To Freeze: I don’t recommend freezing spaghetti squash with sauce or toppings on it. However, you can freeze plain spaghetti squash. Simply cook it, shred it, let it cool, and then place it in an air-tight, freezer-safe container. It should last for up to 6 months.
- To Reheat: Reheat chilled spaghetti squash in the microwave. Cover the dish with a damp paper towel to lock in moisture. Reheat frozen spaghetti squash in a pot on the stove. Heat over low heat until warm.
What to Serve with Air Fryer Spaghetti Squash
Spaghetti squash is an excellent base for your favorite pasta sauces. You can also use it as a side dish. Try it with any of these other great recipes:
- Air Fryer Meatballs
- Alfredo Sauce
- Stir Fry Sauce
- Marinara Sauce
- Baked Chicken Breasts
- Air Fryer Salmon
More Air Fryer Vegetable Recipes
Spaghetti squash isn’t the only veggie you can prepare in the air fryer. Here are a few more:
Air Fryer Spaghetti Squash
4
servings10
minutes25
minutes35
minutesWhip up a healthy dinner with air fryer spaghetti squash! Ready in just 25 minutes, it’s a wonderful, low-carb pasta alternative.
Ingredients
1 medium spaghetti squash (2-3 pounds)
1-2 tablespoons olive oil or avocado oil
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon Italian seasoning
salt and pepper to taste
parmesan cheese for serving (optional)
Instructions
- Preheat the air fryer to 375 degrees Fahrenheit (or the nearest possible measure).
- Wash the spaghetti squash with cool water and dry it with a paper towel. Then, slice it in half lengthwise. Scoop out and discard the seeds.
- Brush the flesh of the squash with olive or avocado oil. Then, liberally season the whole thing with garlic, onion powder, Italian seasoning, salt, and pepper.
- Transfer the halves to the air fryer basket. Arrange them cut side up without overlapping them. Air-fry them for 20 to 25 minutes or until they’re fork-tender. If the air fryer basket is small, cook one half at a time.
- Remove the cooked squash from the air fryer. Shred the flesh with a fork until it resembles spaghetti noodles. Then, top with (optional) parmesan cheese. Enjoy the “noodles” by themselves or as the base for a heartier meal.
