Air Fryer Spaghetti Squash

This Air Fryer Spaghetti Squash is just ONE ingredient and can be the base for so many low-carb main dishes or side dishes! Make this your own a million different ways with seasonings, proteins, and sauces.

recipe overview

Anywhere you would usually put pasta or rice, try swapping it with spaghetti squash noodles for less carbs and less calories!

I love this Air Fryer Spaghetti Squash because it is just ONE ingredient — all you need is a spaghetti squash!

There is no added fat or oil in this recipe, and there is no adding water to a baking sheet and praying you do not spill it!

The spaghetti squash “noodles” are so tender and juicy but also work well with an array of flavors and themes.

How to make it

1. Wash the outside of the spaghetti squash thoroughly. Do not skip this step! Since we are cooking it with the skin on it, we want it to be washed and not dirtying up the air fryer.
2. Cut the stem end off the squash before cutting it in half lengthwise.
3. Scoop out the seeds of the squash. You can throw these away or roast them like pumpkin seeds for a nice crunchy salad topping.
4. Place squash halves skin-side down into air fryer basket and cook halves for about 20 minutes at 360 degrees F or 183 degrees C. Once cooked, your squash will scrape out easily with a fork, forming thin “noodles” you can use almost anywhere!

Watch out for overcooking!

Much like regular spaghetti noodles, you are looking for that perfect “al dente” air fryer spaghetti squash.

Overcooked spaghetti squash turns into mush, so be careful not to cook it too long! If you want those beautiful spaghetti strands of squash, you want it to still be slightly firm when you pull it out of the air fryer.

serving tips

Honestly, there is no wrong answer here. Anywhere a grain or carb usually goes, this spaghetti squash can go.

The first thought most people have is swapping spaghetti noodles for spaghetti squash noodles, of course, and topping it with a bold red spaghetti sauce and maybe a protein and some Parmesan cheese.

Mix it up with a vegetable ragu sauce or a simple homemade carbonara!

Add more veggies to the plate and top the spaghetti squash with an air fryer eggplant parmesan!

This Mushroom Spaghetti Squash is a great, light almost-pasta option bursting with two types of mushrooms for an extra hearty meal without the heaviness.

storing leftovers

Cooked spaghetti squash can last up to five days in an air-tight container in the refrigerator.

Same for a cut spaghetti squash — cover it tightly in food wrap and you can cook the remaining half within the week.

You will know your squash is going bad if it is discolored, spotty, or has lost the vibrant yellow-orange color.

Made too much and need to freeze it? No problem!

Make sure you cool the spaghetti squash completely and drain as much water from the “noodles” as possible to prevent freezer burn. It will last up to eight months frozen!

tips for cutting spaghetti squash

If you have ever tried to carve a pumpkin, you know how hard it can be to cut through a thick-skinned squash! Spaghetti squash is just as tough and can be dangerous if you slip.

The easiest and safest way to cut it is by using a dish towel over the cutting board. This helps the squash grip the towel and wobble less.

Also, be sure to use a super sharp knife, like a chef’s knife. Sawing through a spaghetti squash is dangerous, so try to chop through it in as few strokes as possible.