Air Fryer Spaghetti Squash
Air fryer spaghetti squash cooks in about 30 minutes and gives you long, tender strands that are lightly browned instead of watery. The recipe uses a 2 lb squash cut in half, which fits most 5–6 qt baskets, and covers cooking time by size, how to cut the squash safely and how to turn it into a quick low-carb pasta dinner.
- Temperature
- 375°F190 °C
- Total time
- 50min
- Prep time
- 10min
- Servings
- 3
- Per serving
- 130kcal
Why the air fryer works for spaghetti squash
Spaghetti squash is unique among winter squash because the flesh pulls apart into long strands after cooking. That texture needs an even, thorough cook. Underdone squash stays crunchy, and squash cooked with too much steam turns watery. In the air fryer, dry hot air moves around the cut surface so extra moisture evaporates while the flesh softens, which gives you separate, slightly al dente strands.
Roasting cut side up also helps. The cut surface is exposed to the air and browns lightly, and the seed cavity keeps the squash from drying out. Compared to a 45-minute oven roast, an air fryer half is ready in about 30 minutes.
How to make spaghetti squash in the air fryer
Tap a time to start a timer.
- Soften the skin (optional) Pierce the squash in several places with a knife and microwave it for . This makes the skin easier to cut. Let it cool for a minute.
- Cut and seed Set the squash on a damp towel on your cutting board so it cannot slip. Cut it in half lengthwise with a large, sharp knife, then scoop out the seeds and pulp with a spoon.
- Oil and season Brush the cut sides with the olive oil and sprinkle with the salt, pepper and garlic powder.
- Preheat Preheat the air fryer to 375 °F for .
- Cook Place the halves cut side up in the basket. In a 4 qt basket, cook one half at a time. Cook for , until a fork pierces the flesh easily and the edges are lightly browned.
- Shred and serve Let the squash cool for , then scrape the flesh lengthwise with a fork to form long strands. Toss with the Parmesan and serve hot.
Times and temperatures
| Air Fryer Spaghetti Squash | Temperature | Time |
|---|---|---|
| Halves, 2 lb squashCut side up | 375 °F (190 °C) | 30 min |
| Small squash, 1½ lb | 375 °F (190 °C) | 22–25 min |
| Large squash, 3 lbOne half at a time | 375 °F (190 °C) | 35–40 min |
| Rings, 1 inchFlip once | 375 °F (190 °C) | 18–22 min |
| Reheat strands | 350 °F (180 °C) | 3–4 min |
Times are a guide and depend on the size and wattage of your air fryer. See also air fryer cooking times for all foods.
Tips
- Buy a squash that fits. A 2 lb squash, about 9 inches long, gives two halves that fit in most 5–6 qt baskets. Larger squash needs a bigger air fryer or an oven.
- Look for a firm, dry rind. It should be a pale yellow with no soft spots or green areas, and feel heavy for its size.
- Cut with care. Hard squash slips easily. Use a damp towel under the board and a sharp knife, and never cut toward your hand.
What to serve with spaghetti squash
Treat the strands like pasta. Top them with marinara sauce and meatballs, toss with pesto and cherry tomatoes, or serve with garlic butter and grilled chicken breast. For a lighter dinner, spoon the strands back into the shell with feta, tomatoes and olives. As a side, it goes with salmon or steak.
Storing and reheating
Keep cooked strands in a sealed container in the refrigerator for up to 4 days. Squeeze out any extra moisture in paper towels before storing so they do not turn soggy. Reheat in the air fryer at 350 °F for 3–4 minutes in a shallow layer. Uncooked whole spaghetti squash keeps in a cool, dry place for a month or more.
Variations
- Feta and tomatoes: Top the cooked strands with crumbled feta, halved cherry tomatoes and oregano, and cook for 3 more minutes.
- Garlic butter: Toss the strands with 1 tbsp melted butter, 1 minced garlic clove and parsley.
- Hash browns: Press cooked, squeezed strands with an egg and a little cheese into patties and cook at 375 °F for 10 minutes.
- Marinara bake: Fill the shells with marinara and mozzarella and cook for 4–5 minutes until bubbling.
Spaghetti squash seeds
The seeds are edible, like pumpkin seeds. Rinse off the pulp, dry them well with a paper towel, then toss with a teaspoon of oil and a pinch of salt. Cook at 325 °F for 6–8 minutes, shaking once, until golden. They make a crisp snack or a topping for soups and salads.
If it does not turn out right
- The squash is watery
- Too much steam stayed in, or the squash was cooked too long. Cook cut side up and scrape the strands into a colander or onto paper towels for a minute before serving.
- The strands are short and mushy
- Scrape along the length of the squash, from stem to end, not across it. Long strands come from lengthwise cuts.
- The squash is still firm in the center
- Large halves take longer. Add 5 minutes at a time until a fork slides in easily, and lower the temperature to 360 °F if the edges brown too quickly.
Questions and answers
How long does spaghetti squash take in the air fryer?
A 2 lb squash cut in half takes about 30 minutes at 375 °F. A small squash (1½ lb) takes 22–25 minutes, and a large 3 lb squash takes 35–40 minutes, cooking one half at a time.
Can you cook a whole spaghetti squash in the air fryer?
It is better not to. Whole squash can burst from trapped steam and takes much longer. Cutting it in half is safer and cooks it in half the time.
Is air fryer spaghetti squash better than oven-baked?
It is faster, uses less energy and browns more at the edges. Oven roasting suits very large squash that will not fit in the basket.
Can I cook spaghetti squash rings in the air fryer?
Yes. Cut 1-inch rings, remove the seeds and cook at 375 °F for 18–22 minutes, flipping once. The strands stay in rings, which is useful for a fun presentation.
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