Air Fryer Spaghetti Squash

The air fryer makes quick work of a whole spaghetti squash with no oven required, and it turns out great every time.

Prep Time5

Cook Time25

Total Time30

Servings: servings

Calories: 137kcal

Cut off the ends of the 1 medium spaghetti squash, then slice the spaghetti squash in half. Scoop out the seeds and set them aside.
Spray or drizzle the flesh with 2 Tablespoons olive oil and sprinkle with ⅛ teaspoon salt and ⅛ teaspoon 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 the squash, microwave it for about 3 minutes first, then let it cool before cutting it in half.
If your squash is too big to fit in the basket, cook it in batches, one half at a time.
Rub the oil onto the flesh instead of just drizzling it, so it coats evenly instead of pooling in the center.
Test for doneness near the end of cook time by piercing the flesh with a fork — if it slides through easily, it's done.
Storing leftovers: Transfer cooled spaghetti squash to an airtight container and refrigerate for 3-4 days.