Air Fryer Spaghetti Squash
Air fryer spaghetti squash is a totally foolproof, mostly hands-off method to cook tender, delicious spaghetti squash every single time, in just 25 minutes! Learn all the tips and tricks!
Why We Love It
Spaghetti squash is one of my favorite vegetables. It’s a great healthy alternative to pasta, and it’s absolutely delicious! I cook spaghetti squash in the oven and in the Instant Pot, but did you know it’s just as simple to cook it in the air fryer, too?
- Cooking squash in the air fryer is faster than cooking in the oven.
- It’s almost completely hands-off. Simply prep the squash, then air fry it until it’s cooked through.
- The squash comes out tender and delicious, perfect all by itself or for a variety of recipes!
I’m showing you how to do it, with all the tips and tricks to cook your spaghetti squash exactly right!
👉 Get my free printable Air Fryer Cooking Times Chart for more air frying goodness!
Ingredients
Ingredients Notes
Learn how to cook anything in your air fryer with our free cook time chart!
- Choose a spaghetti squash that will fit inside the air fryer basket once cut in half, with a little room between each piece. If your spaghetti squash is too large, you’ll have to cook it in batches, one half at a time.
- Olive oil or avocado oil can be used!
Step by Step Instructions
Step 1: Prep the spaghetti squash.
Trim off the ends of the spaghetti squash and cut it in half. Scoop out the seeds and set them aside.
👉 Tip: To make it easier to cut through the squash, microwave it first for about 3 minutes, then allow it to cool. This will soften the flesh just enough to make it easier to cut through. If you have wrist problems or carpel tunnel, this tip is a lifesaver!
Next, spray or drizzle the flesh with oil and sprinkle it with salt and pepper. I like to rub the oil onto the flesh to make sure it’s evenly coated and not pooling in the center.
Step 2: Cook the squash.
Preheat the air fryer. Once it’s hot, very carefully transfer the squash halves cut side up (like bowls) inside the air fryer basket.
Close the air fryer and cook for 20-25 minutes, depending on the size of the squash.
👉 Tip: Check on the squash close to the end of cooking time to make sure it’s not over-cooking or burning. Test the squash for doneness by piercing the flesh with a fork. If it easily slides through, it should be fully cooked.
Once the spaghetti squash is cooked through and fork tender, carefully remove the halves. Set them on a plate and use forks to fluff the strands as you remove them from the squash skins. That’s it!
Expert Tips & FAQ
- Make it easier to cut into a spaghetti squash! Microwave the spaghetti squash for 3 minutes, then allow it to cool before cutting it in half.
- Pick a squash that will fit inside the air fryer with a little room on all sides.
- The actual cook time will vary slightly and will depend on the size of your squash and the strength of your air fryer. Test for doneness close to the end of cooking time by piercing the squash with a fork. If it easily slides through, it should be fully cooked. If it’s still tough, cook for a few more minutes before testing again.
- To store/refrigerate cooked squash: Transfer cooled spaghetti squash to an airtight container. Store in the refrigerator for 3-4 days, per USDA.
Yes, spaghetti squash freezes beautifully! Allow the cooked spaghetti squash to cool completely, then transfer to a freezer-safe airtight container or bag. Squeeze as much air out as possible, then seal. Store in the freezer. Once you’re ready to eat the squash, allow it to defrost overnight in the refrigerator, then reheat.
Note: If you’re freezing a lot of squash, it’s best to store it in individual or smaller serving-size portions.
Yes! Save the seeds when you clean out your spaghetti squash. Wash the seeds well, then pat them dry. Toss the seeds with a little oil and salt and pepper, and roast them in the oven at 300°F (148°C) for about 15 minutes, stopping halfway to flip them.
Spaghetti squash is a healthy vegetable, with just 42 calories, 10 grams of carbohydrates, and 2.2 grams of fiber per cup. It’s also a good source of B vitamins, vitamin C, and manganese. It’s often used as a low carb and low fat substitute for spaghetti or noodles.
Recipes Using Spaghetti Squash
Squash is a miracle vegetable because it can be used in so many different ways! I love it simply sautéed with a little butter and parmesan or drizzled with marinara sauce or pesto.
Looking for more ways to use your spaghetti squash? Check out some of these healthy recipes:
More Air Fryer Vegetable Recipes
I’d love to hear about your experience making this recipe!
Please leave a comment below or tag me on Instagram @cookathomemom.
Air Fryer Spaghetti Squash
Equipment
Ingredients
- 1 medium spaghetti squash about 2 lbs.
- 2 Tablespoons olive oil
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
Video
Instructions
- Cut off the ends of the spaghetti squash, then slice the spaghetti squash in half. Scoop out the seeds and set them aside. Spray or drizzle the flesh with oil and sprinkle with salt and pepper. I like to rub the oil onto the flesh to make sure it’s evenly coated.
- Preheat the air fryer to 360°F (182°C). Once it’s hot, very carefully transfer the squash halves cut side up inside the air fryer basket.Close the air fryer and cook for 25 minutes, adding or subtracting up to 5 minutes, depending on the size of the spaghetti squash. Check on the squash close to the end of cooking time to make sure it’s not over-cooking or burning, and test it for doneness. It should be fork-tender and cooked through. Carefully remove the halves. Set them on a plate and use forks to fluff the strands as you remove them from the squash skins.
Notes
- To make it easier to cut into a spaghetti squash, microwave the spaghetti squash for 3 minutes, then allow it to cool before cutting it in half.
- Pick a squash that will fit inside the air fryer with a little room on all sides.
- Cook time will vary, depending on the size of your squash and the strength of your air fryer. Test for doneness close to the end of cooking time by piercing the squash with a fork.
- Storing leftovers: Transfer cooled spaghetti squash to an airtight container. Store in the refrigerator for 3-4 days.
- Freezing leftovers: Allow the cooked spaghetti squash to cool completely, then transfer to a freezer-safe airtight container or bag. Squeeze as much air out as possible, then seal. Store in the freezer for up to 6 months. Once you’re ready to eat the squash, allow it to defrost overnight in the refrigerator, then reheat.
