My air fryer spaghetti squash is mildly sweet with sharp, cheesy parmesan that makes it so good. It’s a lighter pasta swap the whole family loves, easy to prep and ready fast!

The air fryer has become my favorite way to cook all kinds of squash. Some of my family’s favorite recipes are air fryer squash, acorn squash in the air fryer, and butternut squash in the air fryer!

Air fryer spaghetti squash is the only way I’ll make this squash anymore, and it’s because of the texture. The strands get perfectly tender, never mushy, and that makes all the difference!

The air fryer is so much better at handling the moisture in spaghetti squash. Instead of ending up with a puddle under each half like I used to get in the oven, I get strands that hold their shape. I don’t know if my kids even realize the noodles aren’t real pasta!

This side is also fun because I can customize everyone’s without any extra steps. Once the squash comes out of the air fryer, I add plenty of cheese to the kids’ portions, then spice up Ben’s and mine with additional seasonings or even some sauce!

My air fryer spaghetti squash recipe is my go-to for a warm, cheesy side that rounds out dinner. It’s savory and filling, and it goes with just about any main I put on the table.

Ingredients you’ll need

• Spaghetti squash – I look for a firm, bright yellow squash without cracks or soft spots. A medium one usually fits best in my air fryer once cut in half.
• Oil – A light coating helps the cut surface roast instead of drying out. I usually use olive oil, but avocado oil works too.
• Salt and black pepper – These bring out the squash’s naturally mild, nutty sweetness without overpowering it.
• Parmesan cheese – After I air fry spaghetti squash, I stir Parmesan into the warm strands for a salty, savory finish.

How to make air fryer spaghetti squash

Scroll down to the printable recipe card at the bottom of the post for exact measurements and storage tips.

Cut and scoop. Slice the ends off the squash, then cut it in half lengthwise. Scoop out the seeds with a spoon. If your squash is really hard to cut, microwave it for 3 to 4 minutes first to soften the skin, and it slices a lot more safely.

Oil the cut sides. Brush a thin layer of oil over the cut faces. Don’t skip this, because the squash will burn in the air fryer without it. A little goes a long way, so no need to overdo it.

Air fry cut side up. Set the halves cut side up in the basket at 360°F, trimming the long sides down slightly if you need them to fit. Cut side up lets the hot air brown the flesh, and that’s where the crispy, extra-flavorful bits come from.

Check for fork-tender. Start checking around 25 minutes. It’s done when a fork slides in easily and the flesh pulls apart into strands. Take it out right away, since going too long can cause the top of the squash to burn.

Fluff and finish. Drag a fork down the length of each half to loosen the strands, going with the grain so they stay long. Season with salt and pepper, then stir in the parmesan while everything is still warm.

Expert tips

• Cut both halves as evenly as possible. Similar-sized pieces cook at the same rate so you don’t end up with one half that’s under-done while the other half is mushy.
• Don’t skip the oil. I tried air frying the squash with no oil once and it scorched before the inside was anywhere near done. A thin coat on the cut sides is what lets it brown and cook through instead of burning, so I never leave it off now.
• Cook it cut side up. I’ve tried it cut side down and it never gets those crispy, extra-flavorful bits. Cut side up lets the hot air brown the flesh, and that’s where all the good texture comes from!
• Pull it out as soon as it’s fork-tender. The first time I made this, I left it in a little too long and the strands turned too browned. Now I start checking at 25 minutes and take it out as soon as a fork slides in easily.
• Scrape gently in the direction of the strands. I use a fork without digging too deeply so the squash stays long instead of turning into short pieces.

Variations

• Turn it into a pizza-style squash. I add tomato sauce, mozzarella, and Parmesan with some fresh basil on top.
• Mix in cooked spinach and ricotta. This gives me a creamy filling that feels a little like stuffed pasta.
• Add heat with smoky spices. I use paprika, cayenne, or chili powder when I want to infuse the mild squash with a little more personality.
• Make a simple garlic butter version. I toss the strands with my garlic Parmesan sauce for a dish that really feels like I’m eating pasta.
• Add cooked protein right into the spaghetti squash. I mix in chicken, turkey, sausage, or pork to turn the squash into a complete dinner.
• Cook an uncut whole spaghetti squash in a large air fryer oven. I air fry at 400°F for about 40 minutes until the squash is easily pierced by a fork. I’ve tried this in my basket air fryer, but it’s not high enough to fit it properly.

What to serve

I like serving my air fryer spaghetti squash recipe with my air fryer chicken breast or air fryer turkey tenderloin because either one is great for adding protein without making the meal feel too heavy. When I want something richer, I pair it with air fryer pork chops or pork steaks in the air fryer so the squash can soak up some of the savory juices.

Frequently asked questions

How long to cook spaghetti squash in the air fryer

I usually air fry spaghetti squash halves at 360°F for about 25 to 30 minutes. The exact time depends on the size of the squash, the thickness of the flesh, and the air fryer model.

I know my squash is ready when a fork easily pierces the flesh and the inside separates into tender strands. If it still feels firm or difficult to scrape, I cook it for another 3 to 5 minutes and check again.

How to pick a good spaghetti squash?

I look for spaghetti squash with firm skin, an even yellow color, and no cracks, bruises, or soft spots. The squash should feel heavy for its size, and I prefer one with the stem still attached because that usually signals it has been handled well.

I avoid pale green squash because it may not be fully ripe. I also choose a shape that looks like it will fit comfortably in my air fryer once cut in half.

Should I cut spaghetti squash lengthwise or crosswise for the air fryer?

I always cut spaghetti squash lengthwise so I get the longest possible strands after it air fries. The halves also sit more securely in my air fryer basket and are easy to season. 

How do I keep air fryer spaghetti squash from getting watery?

Making spaghetti squash in the air fryer naturally reduces moisture and keeps the squash from getting watery. If the squash seems like it has a lot of excess moisture when I cut it in half, I’ll lightly salt each side to draw out the water, then wipe it away after a few minutes.

How to store leftover spaghetti squash?

After I air fry spaghetti squash, I let the leftovers cool completely, then store them in an airtight container in the refrigerator for up to 5 days. I prefer removing the squash from the shell before storing because it takes up less space and reheats more evenly.

How to reheat spaghetti squash in the air fryer

I preheat the air fryer to 350°F, then warm leftover spaghetti squash strands in the air fryer for about 2 to 4 minutes. If putting the whole half of the squash back in the air fryer, it may take a few minutes longer.

I spread loose strands in a small air fryer-safe dish or foil packet so they don’t fall through the basket. A little butter, oil, or sauce also helps keep them from drying out as they reheat.

More air fryer side dishes

• Air fryer fried green tomatoes
• Air fryer garlic bread
• Air fryer baby carrots
• Air fryer squash and zucchini
• Air fryer sweet potato
• Air fryer baked potato recipe