Easy Air Fryer Spaghetti Squash

A forkful of air fried spaghetti squash.

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5 from 14 votes

Easy Air Fryer Spaghetti Squash

Air fryer spaghetti squash is the ultimate shortcut to tender, twirlable veggie strands that are perfect for any meal. In just 20 minutes, this gourd transforms into a low-carb, gluten-free base that pairs beautifully with marinara, creamy sauces, or even bold spices. Simple, versatile, and oh-so-delicious—it’s your new weeknight favorite!

Prep Time5

Cook Time20

Total Time25

Course: Lunch or Dinner

Cuisine: American

Diet: Gluten Free, Low Lactose, Vegan, Vegetarian

Servings: -2

Calories: 3kcal

Author: Michelle Cehn

Ingredients

1 whole spaghetti squash 2-3 pounds
½ teaspoon salt
½ teaspoon ground black pepper
Spray Oil I used avocado, but olive oil would also work.

Instructions

Preheat the air fryer at 400 degrees for 5 minutes. Note: some air fryers don't require preheating, in which case skip this step.
While the air fryer is heating up, rinse the outside of your squash and dry well. Cut the top and bottom off the spaghetti squash and carefully slice in half lengthwise.
Scoop out the seeds and either compost them or save them for later to make roasted squash seeds for a snack.
Spritz each inside half with a little bit of spray oil (optional) and sprinkle on the salt and black pepper.
When the air fryer is ready, arrange the two halves (outside skin side down) in the bottom of your air fryer basket.
Cook the spaghetti squash at 400 degrees for 15 - 25 minutes or until desired texture and temperature. Check and 15 minutes and add more time as needed in 5 minute increments from there.
Let the squash sit in the air fryer until it’s a comfortable temperature to handle. Using a fork, scoop out the spaghetti-like strands and place onto a plate or into a bowl for adding your sauce of choice. Best eaten right away. Enjoy!

Notes

Storing Leftover Spaghetti Squash

Refrigerate: Let your cooked spaghetti squash cool to room temperature before storing. Place the strands in an airtight container lined with a paper towel to absorb excess moisture. It will stay fresh in the fridge for up to 5 days.
Freeze: To freeze, portion the squash strands into freezer-safe bags or containers. Remove as much air as possible before sealing. Store in the freezer for up to 3 months. Thaw in the fridge overnight before reheating.

Reheating

Microwave: Warm the strands in a microwave-safe dish for 1–2 minutes, stirring halfway.
Air fryer: For a slightly crispy finish, reheat in the air fryer at 375°F for 5 minutes.

Meal Prep

This is great for meal prep and can be made in advance. After cooking, scrape out the strands and store them in the fridge or freezer using the methods above. Reheat in the air fryer or microwave before serving.

Extra Tips

Don’t toss the seeds! Roast the seeds for a crunchy snack by following a roasted pumpkin seed recipe. They’ll crisp up in 8–10 minutes at 375°F in the air fryer or oven.
Air fryer variation: Cooking time may vary depending on your air fryer model. Start checking for doneness at the 15-minute mark. The squash is ready when the edges are golden, and the strands pull away easily with a fork.
Even cooking: If the squash isn’t done after 20 minutes, continue air frying in 2-3 minute increments, checking each time to avoid overcooking.

Nutrition