Perfect air fryer spaghetti squash, every single time! It’s simple, with just a few ingredients required, and it’s ready in 25 minutes or less.
If you’ve never had spaghetti squash before, I highly recommend you start here. It’s a simple way to enjoy this delicious veggie, and even if you don’t have an air fryer, you can make it in your oven!
Why you’ll love this dish
- It’s surprisingly filling, yet low in calories! That’s always a win in my books.
- Easy to prepare! Like easy peasy, just slice it in half, toss it in your air fryer and let it do its thing.
- So flavourful and satisfying! Now, I won’t lie to you, this isn’t pasta! No vegetable could ever replace sinfully delicious, wheat pasta, BUT I do love this alternative and find it surprisingly comforting.
- Incredibly versatile! Just like your favourite pasta dishes, you can jazz this up any way you like. Toss it with some sautéed veggies, mix it in with homemade pesto, tomato sauce, or even alfredo!
How to pick spaghetti squash
If you’re in the supermarket, wondering how on earth to choose from the mountains of squash available, you’ll want to look for the following.
- Firstly, make sure it’s not too big, or it won’t fit inside your air fryer basket. If your supermarket has a scale, choose one that’s around the 2 lb mark.
- Pick one that’s firm (no mushy spots) and feels heavy for its size.
- The stem should also be firm and dry.
- Try and avoid one’s with cracks, blemishes or bruised spots.
- The yellow-er it is, the riper it is! So try and grab a yellow one, as opposed to the pale ones you might see in your grocery store.
Why air fry spaghetti squash?
- It’s faster! You can have perfect air fryer spaghetti squash in just 20 minutes!
- It’s better! This method results in perfectly ‘al dente’ texture, not too mushy and not too watery. JUST RIGHT!
How to make it
(This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)
This simple dish really only requires a spaghetti squash and some seasoning. Feel free to add more or less of your favourites.
Before you begin, make sure to wash your squash very well.
Then, to prepare your squash, take a thin slice off of the ends, and then halve lengthwise. Do your best to make the halves as equal in size as possible for even cooking. (photos 1-2)
Then, using a spoon, scoop out the seeds. (photo 3)
NOTE: You may discard the seeds, or save them, if you plan to plant some in the near future. (Check out this resource for more info, if you want to store your seeds for later.)
Place your halved pieces open side up in your basket. (photo 4)
Then drizzle with the oil (if using) and sprinkle evenly with your seasoning. (photo 5)
Now cook until a fork easily pierces the flesh, approx 20 minutes. (photo 6)
Transfer the squash to a bowl or dish, and using a fork, fluff it up until you have what resembles noodles. (photos 7-8)
Add some vegan parmesan cheese and fresh parsley, or enjoy without. Either way tastes great!
How to store
If you have leftovers, you may store in an air tight container in your fridge for up to 4 days.
You may also freeze leftovers for up to 3 months, but make sure it’s tightly sealed, and completely cooled before storing.
Reheat leftovers in the air fryer for 3-5 minutes or your oven or toaster oven until heated through.
Which model do I need?
I use an 8qt Ninja Foodi but any model that can fit your squash inside should work just fine.
Keep in mind that a smaller model will likely cook your squash faster, so start checking around the 15 minute mark. Cook until the flesh is easily pierced with a fork.
What if I don’t have an air fryer?
No worries! You can still make some in your oven!
Preheat your oven to 400 degrees F, cut and halve your squash and season as directed. Then bake on a tray lined with parchment paper for 35-45 minutes, until fork tender, and enjoy!
Try a variety of different fill ins, toppings or sauces for a new version of air fryer spaghetti squash, each time. Some of my favourites include:
- Sauté some veggies, like onion, peppers, mushrooms and spinach and mix in with your cooked squash.
- Pair your air fried squash with your favourite marinara, pesto, or alfredo sauce.
- Make a sweet version and use butter over oil, brown sugar instead of salt, and a dash of cinnamon.
- Use your veggie “spaghetti” to replace the noodles or rice in your favourite stir fry or curry dish.
- Toss in some black beans, corn, tomato and guacamole and make it a spaghetti squash taco bowl.
- Cut your squash in half as equally as possible for even cooking.
- Different air fryers cook at different speeds. I’m using a Ninja Foodi, but if you have a different model, start checking for done-ness around the 15 minute mark and cook until fork tender.
- The size of your spaghetti squash will reflect cook time. I cooked a 2 lb squash in my Ninja Foodi for 20 minutes with perfect results. If yours is smaller or bigger, adjust cook time accordingly.
- For oil free, omit the oil and spray or drizzle a little vegetable broth on top to keep it moist during cooking.
More air fried recipes
- Air Fried Hash Browns From Scratch
- Cauliflower Buffalo Wings w/ Air Fried Option
- Air Fried Carrots [Two Ways!]
- Healthy Air Fried Eggplant [Oil Free]
If you tried this recipe, please let me know about it in the comments below. I always love hearing from you! Don’t forget to Subscribe to This Healthy Kitchen to be among the first to get my new recipes! You can also FOLLOW ME on Facebook, Instagram, Pinterest, and Twitter to see more delicious food and get all the latest updates.
- 2 lb spaghetti squash (1 small squash, but weigh for most accurate results)
- 2 teaspoon avocado oil or your choice, *omit for oil free, see notes
- ½ teaspoon sea salt
- ¼ teaspoon black pepper optional
- ¼ teaspoon garlic powder optional
- ¼ teaspoon smoked paprika optional
- Vegan Parmesan Cheese
- fresh parsley
- Cut a thin slice off the ends of your squash and then cut in half, lengthwise, as evenly as possible in two halves. Place the two halves in your air fryer basket, cut side up. Then drizzle with the oil (if using) and evenly sprinkle with the seasoning.
- Cook at 360 degrees F for 20 minutes, or until a fork can easily pierce the flesh. (This may vary according to the size of your squash.)
- Once cooked, transfer to a dish and fluff up the inside with a fork. Then add the parmesan cheese and fresh parsley, if using, and enjoy.
I have always baked my spaghetti squash but decided to do a search on air frying one. Followed your directions exactly and now this is the only way I will EVER cook spaghetti squash going forward.
So glad to hear that Kim. Thrilled you enjoyed. 🙂
Thank you for sharing your recipes. We are most appreciative
We are sos free, so would you think we could just put a little water on top of the squssh and omit salt?
Also, the bowl you.referred to with black beans, etc. Did you “rice” it up before topping and serving, or did you let your guests do it agterwards?
Just wondering and thank you again!!
You’re welcome Ros. You can use salt free broth instead of water, for added flavour. But water works too if you prefer. I would top with the black bean after cooking the squash, before serving. Hope that helps. Enjoy!
Love it! 🖤 I never knew this was so much better in the air fryer! I’ve never had it come out so tender and it really only took twenty minutes. The absolute best. I added nutritional yeast and Italian seasoning and ate it right out of its shell 😍
Absolutely thrilled you enjoyed! Thanks so much for the review. 🙂
You might like this with asian peanut sauce…I do!
Thank you giving me the “outline” for the preparation, ingredients, options. This is I my first time air frying a spaghetti squash and had no idea what to do. Once I read your recipe, I was able to “doctor” my squash. I have a very picky husband, what he doesn’t know will not hurt him, lol!! It turned out perfectly! Thank You
You’re very welcome Josie. So glad it turned out perfectly. Thanks for sharing. 🙂
Simple, delicious, perfect! 👌 Thank you.
Thank you Chris! 🙂
hi, to keep this oil free, what about adding a balsamic vinegar in place of the oil. I found that is really tasty. It’s a mustard dill from california balsamic. really yumy
That sounds delicious! Let me know how it turns out. 🙂
Wow this turned out perfect!!! The only recipe I’ll use from now on.
Yay! Thrilled to hear that Cami! Thanks for sharing. 🙂
Fantastic recipe! So simple but so tasty! Thanks!
Glad you enjoyed. Thanks Julia!
These turned out perfect! Not mushy at all. Great recipe!
Glad you enjoyed Karen, thanks for sharing!