Air Fryer Spaghetti Squash

Make the most delicious, tender air fryer spaghetti squash every single time in just 25 minutes!

Prep Time5

Cook Time25

Total Time30

Servings: servings

Calories: 137kcal

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.

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.