Venture beyond basic roasted squash with these 33 incredible air fryer spaghetti squash recipes! Whether you’re craving quick weeknight dinners, cozy comfort food, or a lighter seasonal favorite, this roundup transforms the humble squash into crispy, flavorful magic. Get ready to fall in love with your air fryer all over again—let’s dive into these deliciously simple ideas!
Crispy Air Fryer Spaghetti Squash Fritters
Tired of the same old spaghetti squash routine? These Crispy Air Fryer Spaghetti Squash Fritters are here to shake things up—they’re the crunchy, golden-brown answer to your leftover squash prayers, and they come together with minimal fuss and maximum flavor. Trust me, your air fryer is about to become your new best friend.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
– Cooked spaghetti squash – 2 cups
– Large egg – 1
– Grated Parmesan cheese – ½ cup
– All-purpose flour – ¼ cup
– Garlic powder – 1 tsp
– Salt – ½ tsp
– Black pepper – ¼ tsp
– Cooking spray
Instructions
1. Preheat your air fryer to 375°F for 3 minutes.
2. In a large bowl, combine 2 cups of cooked spaghetti squash, 1 large egg, ½ cup of grated Parmesan cheese, ¼ cup of all-purpose flour, 1 tsp of garlic powder, ½ tsp of salt, and ¼ tsp of black pepper.
3. Mix everything together with a fork until well combined and the mixture holds together when pressed.
4. Tip: Squeeze out any excess moisture from the spaghetti squash with a paper towel before mixing to prevent soggy fritters.
5. Lightly coat the air fryer basket with cooking spray.
6. Scoop about 2 tablespoons of the mixture and shape it into a flat patty, about ½-inch thick.
7. Place the patties in a single layer in the air fryer basket, leaving space between them.
8. Lightly spray the tops of the patties with cooking spray.
9. Air fry at 375°F for 6 minutes.
10. Flip the fritters carefully using a spatula.
11. Tip: For extra crispiness, spray the flipped sides lightly with cooking spray.
12. Air fry for another 6 minutes at 375°F, or until golden brown and crispy.
13. Remove the fritters from the air fryer and let them cool on a wire rack for 2 minutes.
14. Tip: Letting them rest on a rack helps maintain their crunch by preventing steam buildup.
15. Serve immediately while hot.
Vibrantly crispy on the outside with a tender, savory interior, these fritters offer a delightful contrast in textures. Their cheesy, garlicky flavor pairs perfectly with a dollop of marinara sauce or a creamy aioli for dipping, making them an irresistible snack or side dish that’ll have everyone asking for seconds.
Garlic Herb Air Fryer Spaghetti Squash
Tired of the same old pasta routine? Let’s shake things up with a veggie that’s about to become your new air fryer BFF. This Garlic Herb Air Fryer Spaghetti Squash is a crispy, golden, flavor-packed miracle that turns a humble gourd into a low-carb, high-fun dinner hero in minutes.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– Spaghetti squash – 1 large (about 3 lbs)
– Olive oil – 2 tbsp
– Garlic powder – 1 tsp
– Dried oregano – 1 tsp
– Salt – ½ tsp
– Black pepper – ¼ tsp
– Parmesan cheese – ¼ cup, grated
– Fresh parsley – 2 tbsp, chopped
Instructions
1. Preheat your air fryer to 400°F for 5 minutes.
2. Carefully slice the spaghetti squash in half lengthwise using a sharp knife. Tip: Microwave the whole squash for 2 minutes first to soften it for easier cutting.
3. Scoop out all the seeds and stringy pulp from each half with a spoon.
4. Drizzle 1 tbsp of olive oil evenly over the cut side of each squash half.
5. In a small bowl, combine the garlic powder, dried oregano, salt, and black pepper.
6. Sprinkle the seasoning mixture evenly over the oiled squash halves, rubbing it in lightly with your fingers.
7. Place the squash halves cut-side down in the air fryer basket, ensuring they aren’t overlapping. Tip: If they don’t fit side-by-side, cook them in batches for even crisping.
8. Air fry at 400°F for 20–25 minutes, until the squash is tender when pierced with a fork and the edges are golden brown.
9. Remove the squash from the air fryer and let it cool for 5 minutes until safe to handle.
10. Use a fork to scrape the flesh of each half into long, spaghetti-like strands, transferring them to a serving bowl. Tip: Scrape from the edges toward the center for the best noodle-like texture.
11. Toss the squash strands with the remaining 1 tbsp of olive oil, grated Parmesan cheese, and chopped fresh parsley until evenly coated.
Heavenly strands emerge tender yet with a delightful bite, infused with savory garlic and herbs, and finished with a salty Parmesan kiss. Serve it as a cozy standalone bowl, or get creative by piling it high with marinara and meatballs for a veggie twist on spaghetti night.
Air Fryer Spaghetti Squash and Cheese Boats
Zesty, cheesy, and ready to rock your dinner routine, these Air Fryer Spaghetti Squash and Cheese Boats are the low-carb comfort food you didn’t know you needed. Imagine tender spaghetti squash strands cradling a creamy, bubbly cheese filling—all crisped to perfection in your trusty air fryer. It’s a veggie-packed twist on classic mac and cheese that’ll have even the pickiest eaters begging for seconds.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– Spaghetti squash – 1 medium (about 3 lbs)
– Olive oil – 1 tbsp
– Salt – ½ tsp
– Black pepper – ¼ tsp
– Shredded cheddar cheese – 1 cup
– Cream cheese – 4 oz
– Garlic powder – ½ tsp
Instructions
1. Preheat your air fryer to 375°F for 5 minutes.
2. Cut the spaghetti squash in half lengthwise using a sharp knife, and scoop out the seeds and stringy pulp with a spoon.
3. Drizzle the cut sides of the squash halves with olive oil, then sprinkle evenly with salt, black pepper, and garlic powder.
4. Place the squash halves cut-side down in the air fryer basket, ensuring they fit without overlapping.
5. Air fry at 375°F for 20 minutes, or until the squash flesh is tender when pierced with a fork.
6. Carefully remove the squash from the air fryer and let cool for 5 minutes until safe to handle.
7. Use a fork to scrape the squash flesh into strands, leaving a ½-inch border around the edges to create “boats.”
8. In a medium bowl, combine the shredded cheddar cheese and cream cheese, mixing until well blended.
9. Divide the cheese mixture evenly between the squash boats, spreading it over the strands.
10. Return the filled boats to the air fryer basket and air fry at 375°F for 5–7 minutes, or until the cheese is melted and bubbly with golden spots.
11. Remove from the air fryer and let rest for 2 minutes before serving.
Cheesy, gooey, and with a satisfying crunch from the air-fried edges, these boats deliver a creamy texture that’s pure comfort. The spaghetti squash adds a subtle sweetness that balances the rich cheese, making it a guilt-free indulgence. Try topping with crispy bacon bits or fresh herbs for an extra flavor boost at your next dinner party!
Air Fryer Spaghetti Squash Alfredo
Yikes, you’re staring at a spaghetti squash again, aren’t you? That giant, pale-yellow orb that’s been judging you from the counter for a week. Fear not, because we’re about to turn that intimidating veggie into a creamy, dreamy, and shockingly easy Air Fryer Spaghetti Squash Alfredo that’ll make you forget all about regular pasta (and the guilt!).
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 40 minutes
Ingredients
– Spaghetti squash – 1 medium (about 3 lbs)
– Olive oil – 2 tbsp
– Garlic – 3 cloves, minced
– Heavy cream – 1 cup
– Parmesan cheese – 1 cup, grated
– Salt – ½ tsp
– Black pepper – ¼ tsp
Instructions
1. Preheat your air fryer to 400°F for 5 minutes.
2. Carefully slice the spaghetti squash in half lengthwise using a sharp knife. (Tip: Microwave the whole squash for 2 minutes first to soften it slightly and make cutting safer.)
3. Scoop out all the seeds and stringy pulp from each half with a spoon.
4. Brush the cut sides of the squash halves evenly with 1 tbsp of olive oil.
5. Place the squash halves cut-side down in the air fryer basket, ensuring they aren’t overlapping.
6. Air fry at 400°F for 25–30 minutes, until the flesh is tender and easily shreds with a fork.
7. While the squash cooks, heat the remaining 1 tbsp of olive oil in a medium saucepan over medium heat.
8. Add the minced garlic to the saucepan and sauté for 1–2 minutes, until fragrant but not browned. (Tip: Keep the heat medium to avoid burning the garlic, which can turn bitter.)
9. Pour the heavy cream into the saucepan and bring it to a gentle simmer, stirring occasionally.
10. Reduce the heat to low and whisk in the grated Parmesan cheese until the sauce is smooth and thickened, about 3–5 minutes.
11. Season the sauce with salt and black pepper, then remove it from the heat.
12. Once the squash is done, let it cool for 5 minutes until safe to handle.
13. Use a fork to scrape the flesh of each squash half into long, spaghetti-like strands, transferring them to a large bowl. (Tip: Scrape in a circular motion from the edges inward for the best noodle-like texture.)
14. Pour the warm Alfredo sauce over the spaghetti squash strands and toss gently until evenly coated.
15. Serve immediately while warm.
Light, creamy, and packed with flavor, this dish delivers the comfort of classic Alfredo with a fun, veggie-forward twist. The squash strands stay pleasantly al dente, soaking up that rich, garlicky sauce perfectly—try topping it with extra Parmesan, fresh herbs, or even crispy bacon bits for a decadent finish that’ll have everyone asking for seconds!
Spaghetti Squash Air Fryer Chicken Parmesan
Ditch the guilt and grab your forks, because we’re about to turn a humble squash into a crispy, cheesy, chicken-topped masterpiece that’ll make your air fryer do a happy dance. This Spaghetti Squash Air Fryer Chicken Parmesan is the low-carb, high-flavor hero your weeknights have been begging for—no pasta required, just pure, unadulterated deliciousness.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– Spaghetti squash – 1 large (about 3 lbs)
– Olive oil – 2 tbsp
– Salt – ½ tsp
– Black pepper – ¼ tsp
– Chicken breasts – 2 (about 1 lb total)
– Egg – 1
– Breadcrumbs – 1 cup
– Grated Parmesan cheese – ½ cup
– Marinara sauce – 1 cup
– Shredded mozzarella cheese – 1 cup
Instructions
1. Preheat your air fryer to 400°F.
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds with a spoon.
3. Brush the cut sides of the squash with 1 tbsp of olive oil, then sprinkle with ¼ tsp salt and ⅛ tsp black pepper.
4. Place the squash halves cut-side down in the air fryer basket and cook for 15 minutes, or until the flesh is tender when pierced with a fork.
5. While the squash cooks, slice the chicken breasts in half horizontally to create 4 thin cutlets.
6. In a shallow bowl, beat the egg with a fork until smooth.
7. In another shallow bowl, mix the breadcrumbs and grated Parmesan cheese together.
8. Dip each chicken cutlet into the beaten egg, letting excess drip off, then coat evenly in the breadcrumb mixture, pressing gently to adhere.
9. Lightly spray the air fryer basket with cooking spray or brush with the remaining 1 tbsp olive oil.
10. Arrange the breaded chicken cutlets in a single layer in the air fryer basket, cooking in batches if needed to avoid overcrowding.
11. Air fry the chicken at 400°F for 8–10 minutes, flipping halfway through, until golden brown and cooked through (internal temperature should reach 165°F).
12. Use a fork to scrape the cooked spaghetti squash into strands, dividing it among 4 plates.
13. Top each squash portion with a cooked chicken cutlet, spoon ¼ cup of marinara sauce over each, and sprinkle with ¼ cup of shredded mozzarella cheese.
14. Return the plates to the air fryer (or use an air fryer-safe dish) and cook at 400°F for 2–3 minutes, just until the cheese is melted and bubbly.
15. Remove from the air fryer and let cool for 2 minutes before serving.
Ready to dig in? The spaghetti squash offers a tender, slightly al dente bite that perfectly soaks up the savory marinara, while the chicken stays juicy under its crispy, golden crust. For a fun twist, try serving it with a side of garlicky roasted broccoli or dunking extra breadcrumbs into the leftover sauce—because let’s be honest, there’s no such thing as too much crunch in this cheesy paradise.
Herbed Air Fryer Spaghetti Squash with Mushrooms
Hear ye, hear ye, fellow kitchen adventurers! Are you tired of wrestling with a slippery spaghetti squash and ending up with more of it on your floor than in your bowl? Let’s ditch the drama and the knife skills you don’t have for a method so clever, it’ll make your air fryer blush with pride. This recipe is your golden ticket to veggie noodle nirvana, with meaty mushrooms joining the party for a dish that’s effortlessly elegant and secretly simple.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 40 minutes
Ingredients
– Spaghetti squash – 1 (about 3 lbs)
– Olive oil – 2 tbsp
– Salt – ½ tsp
– Black pepper – ¼ tsp
– Dried oregano – 1 tsp
– Dried thyme – ½ tsp
– Garlic powder – ½ tsp
– Cremini mushrooms – 8 oz, sliced
– Butter – 1 tbsp
– Grated Parmesan cheese – ¼ cup
Instructions
1. Preheat your air fryer to 400°F.
2. Carefully slice the spaghetti squash in half lengthwise using a sharp chef’s knife and a steady hand. (Tip: Microwave the whole squash for 2-3 minutes first to soften the skin slightly and make cutting safer and easier.)
3. Scoop out all the seeds and stringy pulp from each squash half with a spoon.
4. Drizzle 1 tablespoon of olive oil evenly over the cut sides of both squash halves.
5. Sprinkle the salt, black pepper, dried oregano, dried thyme, and garlic powder evenly over the oiled squash flesh.
6. Place the squash halves cut-side down in the air fryer basket.
7. Air fry at 400°F for 30 minutes.
8. While the squash cooks, heat the remaining 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
9. Add the sliced cremini mushrooms to the skillet.
10. Sauté the mushrooms for 8-10 minutes, stirring occasionally, until they are deeply browned, have released their liquid, and that liquid has evaporated. (Tip: Don’t crowd the mushrooms in the pan; give them space to brown properly instead of steaming.)
11. After 30 minutes, carefully remove the squash from the air fryer. It is done when the flesh is very tender and easily shreds with a fork.
12. Let the squash cool for 5 minutes until safe to handle.
13. Use a fork to scrape the flesh of each squash half into long, spaghetti-like strands into a large bowl.
14. Add the sautéed mushrooms and any juices from the skillet to the bowl with the squash strands.
15. Add the grated Parmesan cheese to the bowl.
16. Toss everything together gently but thoroughly until the squash strands are evenly coated with the cheesy, herby, mushroom mixture. (Tip: For extra flavor, save a pinch of the Parmesan to sprinkle on top just before serving.)
The result is a wonderfully textured dish where the tender, slightly al dente squash strands play perfectly against the savory, juicy mushrooms. Each forkful is packed with the cozy, aromatic warmth of herbs and the rich, salty punch of Parmesan. Try serving it as a stunning, low-carb main course or as a hearty side dish that might just steal the spotlight from your roast!
Spaghetti Squash with Air Fryer Roasted Veggies
Just when you thought your air fryer couldn’t get any more heroic, it teams up with spaghetti squash to deliver a veggie-packed dinner that’s laughably easy and ridiculously tasty. This low-carb marvel swaps noodles for squash strands and roasts your veggies to crispy perfection in a fraction of the time—because who has hours to babysit an oven?
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– Spaghetti squash – 1 large
– Olive oil – 2 tbsp
– Salt – 1 tsp
– Black pepper – ½ tsp
– Garlic powder – 1 tsp
– Broccoli florets – 2 cups
– Bell pepper – 1, sliced
– Red onion – ½, sliced
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Slice the spaghetti squash in half lengthwise using a sharp knife, and scoop out the seeds with a spoon.
3. Drizzle 1 tbsp of olive oil over the cut sides of the squash, then sprinkle with ½ tsp salt, ¼ tsp black pepper, and ½ tsp garlic powder.
4. Place the squash halves cut-side down on the baking sheet and roast for 25–30 minutes, until the flesh is tender and easily shreds with a fork.
5. While the squash roasts, preheat your air fryer to 375°F and toss the broccoli, bell pepper, and red onion with the remaining 1 tbsp olive oil, ½ tsp salt, ¼ tsp black pepper, and ½ tsp garlic powder in a large bowl.
6. Arrange the veggies in a single layer in the air fryer basket, working in batches if needed to avoid overcrowding.
7. Air fry the veggies for 10–12 minutes, shaking the basket halfway through, until they’re crispy and lightly charred at the edges.
8. Remove the squash from the oven and let it cool for 5 minutes, then use a fork to scrape the flesh into strands—it’ll naturally separate like spaghetti.
9. Combine the squash strands and roasted veggies in a large serving bowl, tossing gently to mix.
10. Serve immediately while warm. For a flavor boost, tip: sprinkle with grated Parmesan or a squeeze of lemon juice just before eating.
The result? A dish with tender, noodle-like squash that’s delightfully al dente, paired with veggies that are crispy on the outside and juicy within—think of it as a veggie party in a bowl. Get creative by topping it with a fried egg for breakfast or mixing in some chickpeas for extra protein, because this versatile base is begging for your personal twist.
Air Fryer Spaghetti Squash Pizza Bites
Kick your pizza night up a notch with these ridiculously easy Air Fryer Spaghetti Squash Pizza Bites! They’re the perfect low-carb, veggie-packed party trick that’ll have everyone asking for the recipe. Honestly, they’re so good, you might forget regular pizza exists.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– Spaghetti squash – 1 medium (about 3 lbs)
– Olive oil – 1 tbsp
– Salt – ½ tsp
– Marinara sauce – ½ cup
– Shredded mozzarella cheese – 1 cup
– Mini pepperoni slices – ½ cup
Instructions
1. Preheat your air fryer to 400°F.
2. Carefully slice the spaghetti squash in half lengthwise using a sharp knife.
3. Scoop out all the seeds and stringy pulp from each half with a spoon.
4. Brush the cut sides of the squash halves evenly with the 1 tbsp of olive oil.
5. Sprinkle the ½ tsp of salt evenly over the oiled cut sides.
6. Place the squash halves cut-side down in the air fryer basket.
7. Air fry at 400°F for 20 minutes, or until the flesh is easily pierced with a fork.
8. Remove the squash from the air fryer and let it cool for 5 minutes until safe to handle.
9. Use a fork to scrape all the spaghetti-like strands from the squash halves into a large bowl, discarding the skins.
10. Divide the squash strands evenly among four oven-safe ramekins or small baking dishes.
11. Top each dish with 2 tbsp of marinara sauce, spreading it evenly.
12. Sprinkle ¼ cup of shredded mozzarella cheese over the sauce on each dish.
13. Arrange about 2 tbsp of mini pepperoni slices on top of the cheese on each dish.
14. Place the ramekins back into the air fryer basket.
15. Air fry at 400°F for 3-5 minutes, or until the cheese is fully melted and bubbly.
Tip: For extra crispy edges, broil for the final 1-2 minutes if your air fryer has a broil function.
Tip: Pat the squash strands dry with a paper towel before assembling to prevent sogginess.
Tip: Let the bites cool for 2 minutes after cooking so the cheese sets slightly for easier serving.
These bites deliver a fantastic contrast of tender, slightly sweet squash strands with gooey, savory cheese and crispy pepperoni. They’re perfect for dipping in extra marinara or ranch dressing, and you can easily customize the toppings with your favorite veggies or different meats for a fun twist!
Spicy Air Fryer Spaghetti Squash Casserole
Zesty and zippy, this spicy air fryer spaghetti squash casserole is the weeknight hero you didn’t know you needed—it’s like a cozy hug with a kick, ready in a flash without turning your kitchen into a sauna. Bold flavors meet crispy edges in a dish that’s so easy, you’ll wonder why you ever bothered with the oven. Trust me, your taste buds will thank you for this fiery, fuss-free feast!
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– Spaghetti squash – 1 medium (about 3 lbs)
– Olive oil – 2 tbsp
– Salt – ½ tsp
– Black pepper – ¼ tsp
– Red pepper flakes – 1 tsp
– Ground turkey – 1 lb
– Onion – 1 small, diced
– Garlic – 3 cloves, minced
– Marinara sauce – 2 cups
– Shredded mozzarella cheese – 1 cup
– Fresh parsley – 2 tbsp, chopped
Instructions
1. Preheat your air fryer to 400°F for 5 minutes.
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds with a spoon.
3. Brush the cut sides of the squash with 1 tbsp of olive oil, then sprinkle with ¼ tsp salt and ⅛ tsp black pepper.
4. Place the squash halves cut-side down in the air fryer basket and cook at 400°F for 15 minutes, or until the flesh is tender when pierced with a fork.
5. While the squash cooks, heat the remaining 1 tbsp olive oil in a large skillet over medium-high heat.
6. Add the ground turkey to the skillet and cook for 5 minutes, breaking it up with a spatula until browned.
7. Add the diced onion and minced garlic to the skillet, cooking for 3 minutes until softened and fragrant.
8. Stir in the marinara sauce, red pepper flakes, remaining ¼ tsp salt, and ⅛ tsp black pepper, then simmer for 5 minutes to blend the flavors.
9. Remove the squash from the air fryer and let it cool for 2 minutes before using a fork to scrape the flesh into strands.
10. In a mixing bowl, combine the spaghetti squash strands with the turkey mixture, tossing gently to coat evenly.
11. Transfer the mixture to an air fryer-safe baking dish and top with shredded mozzarella cheese.
12. Air fry at 375°F for 5 minutes, or until the cheese is melted and bubbly with golden spots.
13. Remove from the air fryer and let it rest for 3 minutes before sprinkling with fresh parsley.
Perfectly balanced, this casserole delivers a satisfying crunch from the air-fried cheese against the tender, noodle-like squash, with a spicy kick that lingers just right. Pair it with a crisp salad for a complete meal, or get creative by stuffing the leftovers into tortillas for a next-day twist—it’s versatile enough to become your new go-to comfort food!
Thai-Inspired Air Fryer Spaghetti Squash
Tired of the same old spaghetti squash routine? This Thai-inspired version is about to become your air fryer’s new best friend—it’s quick, packed with flavor, and so easy you’ll wonder why you ever bothered with the oven. Let’s ditch the bland and embrace the bold!
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– Spaghetti squash – 1 medium (about 3 lbs)
– Olive oil – 1 tbsp
– Peanut butter – ¼ cup
– Soy sauce – 2 tbsp
– Lime juice – 1 tbsp
– Garlic – 2 cloves, minced
– Red pepper flakes – ½ tsp
– Cilantro – ¼ cup, chopped
– Green onions – 2, sliced
Instructions
1. Preheat your air fryer to 400°F for 3 minutes.
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds with a spoon. Tip: Microwave the whole squash for 2 minutes first to soften it for easier cutting.
3. Brush the cut sides of the squash with 1 tbsp olive oil and place them cut-side down in the air fryer basket.
4. Air fry at 400°F for 20 minutes, or until the flesh is tender when pierced with a fork.
5. While the squash cooks, whisk together ¼ cup peanut butter, 2 tbsp soy sauce, 1 tbsp lime juice, 2 minced garlic cloves, and ½ tsp red pepper flakes in a small bowl until smooth. Tip: If the sauce is too thick, add 1 tbsp of warm water to thin it.
6. Once the squash is done, let it cool for 5 minutes, then use a fork to scrape the flesh into strands into a large bowl.
7. Pour the peanut sauce over the spaghetti squash strands and toss until evenly coated. Tip: For extra creaminess, mix in the sauce while the squash is still warm.
8. Garnish with ¼ cup chopped cilantro and 2 sliced green onions.
9. Serve immediately. Just imagine the tender, noodle-like squash twirled with that creamy, zesty peanut sauce—it’s a flavor explosion that’s perfect as a light main or a fun side dish. Try topping it with crushed peanuts for an added crunch!
Air Fryer Spaghetti Squash with Marinara and Mozzarella
Nailed it, folks—if you’ve ever stared down a spaghetti squash and thought, “That’s a lot of work for a veggie pretending to be pasta,” I’ve got your back. This air fryer hack turns that intimidating gourd into a crispy, cheesy masterpiece with minimal fuss and maximum flavor, because who has time to wrestle with an oven when dinner’s on the line?
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 30 minutes
Ingredients
– Spaghetti squash – 1 medium (about 3 lbs)
– Olive oil – 1 tbsp
– Salt – ½ tsp
– Marinara sauce – 1 cup
– Shredded mozzarella cheese – 1 cup
Instructions
1. Preheat your air fryer to 400°F for 5 minutes.
2. Cut the spaghetti squash in half lengthwise using a sharp knife, and scoop out the seeds and stringy pulp with a spoon.
3. Brush the cut sides of the squash halves evenly with 1 tbsp of olive oil, then sprinkle with ½ tsp of salt.
4. Place the squash halves cut-side down in the air fryer basket, ensuring they fit without overlapping.
5. Air fry at 400°F for 20 minutes, or until the squash is tender when pierced with a fork—tip: if it’s still firm, add 5 more minutes, but don’t overcook or it’ll turn mushy!
6. Carefully remove the squash from the air fryer using tongs, and let it cool for 5 minutes until safe to handle.
7. Use a fork to scrape the squash flesh into strands, transferring it to a mixing bowl.
8. Stir 1 cup of marinara sauce into the squash strands until evenly coated—tip: warm the sauce first for a smoother blend, but cold works in a pinch!
9. Divide the sauced squash into four serving bowls, and top each with ¼ cup of shredded mozzarella cheese.
10. Return the bowls to the air fryer, and cook at 400°F for 5 minutes, or until the cheese is melted and bubbly—tip: watch closely to avoid burning, as air fryers heat fast!
Ridiculously easy, right? The squash comes out with a satisfying crunch on the edges and a tender, noodle-like center, while the marinara adds a tangy kick that’s perfectly balanced by that gooey mozzarella melt. Serve it straight from the bowls for a cozy weeknight dinner, or get fancy by stuffing the mixture back into the squash shells for a rustic presentation that’ll impress even the pickiest eaters.
Lemon Dill Air Fryer Spaghetti Squash
Gather ’round, kitchen adventurers, because we’re about to transform the humble spaghetti squash into a zesty, herby, and downright delightful side dish that your air fryer will absolutely crush. This isn’t your average, bland veggie bake—it’s a flavor fiesta where bright lemon and fresh dill become the life of the party, all while keeping the prep so simple you’ll wonder why you ever bothered with the oven.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 35 minutes
Ingredients
– Spaghetti squash – 1 medium (about 3 lbs)
– Olive oil – 2 tbsp
– Lemon – 1
– Fresh dill – ¼ cup, chopped
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Preheat your air fryer to 375°F for 5 minutes.
2. Carefully slice the spaghetti squash in half lengthwise using a sharp chef’s knife and a steady cutting board.
3. Scoop out all the seeds and stringy pulp from each half with a spoon.
4. Drizzle 1 tablespoon of olive oil over the cut sides of the squash halves, then rub it in with your hands to coat evenly.
5. Season the cut sides evenly with ½ teaspoon of salt and ¼ teaspoon of black pepper.
6. Place the squash halves cut-side down in the air fryer basket, ensuring they aren’t overlapping.
7. Air fry at 375°F for 30 minutes. The squash is done when the skin is easily pierced with a fork and the flesh pulls apart into strands.
8. While the squash cooks, zest the entire lemon and then juice it to yield about 3 tablespoons of juice.
9. Chop the fresh dill until you have ¼ cup packed.
10. Once cooked, use tongs to carefully remove the squash halves from the air fryer and let them cool for 5 minutes until handleable.
11. Use a fork to scrape all the flesh from the skins into a large mixing bowl; it will separate into spaghetti-like strands.
12. To the bowl, add the remaining 1 tablespoon of olive oil, lemon zest, lemon juice, chopped dill, remaining ½ teaspoon of salt, and remaining ¼ teaspoon of black pepper.
13. Toss everything together thoroughly until the strands are evenly coated with the dressing.
14. For the best flavor, let the dressed squash sit for 5 minutes before serving to allow the ingredients to meld.
Finally, you’re left with a dish that’s wonderfully light yet satisfyingly textured—the squash strands are tender with a slight bite, perfectly carrying the bright, citrusy punch of lemon and the fresh, grassy notes of dill. Fantastic as a low-carb base for grilled chicken or shrimp, or simply devoured straight from the bowl for a guilt-free, flavor-packed treat that proves healthy eating doesn’t have to be boring.
Cheesy Garlic Butter Air Fryer Spaghetti Squash
Just when you thought spaghetti squash couldn’t get any more magical, we’re tossing it in the air fryer and dousing it with cheesy, garlicky, buttery goodness. This dish is a weeknight hero that’ll make you forget all about regular pasta—no carb guilt, just pure, unapologetic flavor. Get ready to fall in love with your air fryer all over again!
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 30 minutes
Ingredients
– Spaghetti squash – 1 medium (about 3 lbs)
– Unsalted butter – 4 tbsp
– Garlic – 4 cloves, minced
– Shredded mozzarella cheese – 1 cup
– Grated Parmesan cheese – ½ cup
– Salt – ½ tsp
– Black pepper – ¼ tsp
Instructions
1. Preheat your air fryer to 375°F for 5 minutes.
2. Cut the spaghetti squash in half lengthwise using a sharp knife, and scoop out the seeds and stringy pulp with a spoon.
3. Brush the cut sides of the squash halves with 1 tbsp of melted butter, then sprinkle evenly with salt and black pepper.
4. Place the squash halves cut-side down in the air fryer basket, ensuring they don’t overlap, and air fry for 25 minutes at 375°F until the flesh is tender and easily pierced with a fork.
5. While the squash cooks, melt the remaining 3 tbsp of butter in a small saucepan over medium heat, add the minced garlic, and sauté for 2–3 minutes until fragrant and golden, being careful not to burn it—this builds a rich, nutty flavor base.
6. Remove the squash from the air fryer and let it cool for 5 minutes until safe to handle, then use a fork to scrape the flesh into strands, transferring it to a large mixing bowl.
7. Pour the garlic butter over the squash strands, add the mozzarella and Parmesan cheeses, and toss everything together until well combined and the cheese starts to melt from the residual heat.
8. Return the mixture to the air fryer basket, spreading it evenly, and air fry for an additional 5 minutes at 375°F until the cheese is bubbly and lightly browned on top—this quick blast gives it a delightful crispy texture.
9. Serve immediately while hot. For a fun twist, top with extra Parmesan or fresh herbs like parsley.
Yield a dish that’s gloriously gooey from the melted cheeses, with a subtle crunch from the air-fried edges and a savory punch from the garlic butter. You’ll savor every forkful of this low-carb comfort food, perfect as a standalone meal or paired with a simple salad for a hearty dinner.
Taco-Stuffed Air Fryer Spaghetti Squash
Brace yourselves, folks, because we’re about to turn a humble spaghetti squash into a taco-stuffed fiesta that’s so good, you’ll forget forks exist. This air fryer marvel is the ultimate weeknight win—think crispy edges, melty cheese, and all the taco vibes without the usual carb coma. Let’s get this party started!
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 30 minutes
Ingredients
– Spaghetti squash – 1 medium (about 2 lbs)
– Olive oil – 1 tbsp
– Ground beef – ½ lb
– Taco seasoning – 1 packet (1.25 oz)
– Water – ¼ cup
– Shredded cheddar cheese – ½ cup
– Sour cream – ¼ cup
– Fresh cilantro – 2 tbsp, chopped
Instructions
1. Preheat your air fryer to 400°F for 5 minutes.
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds with a spoon.
3. Brush the cut sides of the squash with olive oil and place them cut-side down in the air fryer basket.
4. Air fry the squash for 20 minutes at 400°F until the flesh is tender and easily shreds with a fork.
5. While the squash cooks, brown the ground beef in a skillet over medium-high heat for 5-7 minutes, breaking it into small crumbles.
6. Drain any excess grease from the beef, then stir in the taco seasoning and water.
7. Simmer the beef mixture for 5 minutes over medium heat until thickened, stirring occasionally.
8. Remove the squash from the air fryer and let it cool for 2 minutes until safe to handle.
9. Use a fork to scrape the squash flesh into spaghetti-like strands, keeping it in the shells.
10. Divide the taco beef evenly between the two squash halves, pressing it into the strands.
11. Top each half with shredded cheddar cheese.
12. Air fry the stuffed squash at 400°F for 5 minutes until the cheese is melted and bubbly.
13. Remove from the air fryer and let cool for 1 minute.
14. Garnish with sour cream and fresh cilantro before serving.
Oh, the magic here is real—you get tender, slightly crispy squash strands hugging that savory taco beef, all under a blanket of gooey cheese. Serve it straight from the air fryer basket for a fun, hands-on meal, or scoop it into bowls for a less messy (but equally delicious) experience. Either way, it’s a flavor explosion that’ll have you doing a happy dance in the kitchen!
Pesto Air Fryer Spaghetti Squash Bowls
Picture this: you’re staring down a spaghetti squash, wondering how to turn that hefty gourd into a cozy, pesto-packed dinner without heating up the whole kitchen. Well, grab your air fryer and get ready to squash those weeknight dinner blues—this recipe is about to become your new favorite hack for a veggie-loaded bowl that’s as fun to make as it is to devour.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 30 minutes
Ingredients
- Spaghetti squash – 1 medium (about 3 lbs)
- Olive oil – 2 tbsp
- Salt – ½ tsp
- Black pepper – ¼ tsp
- Basil pesto – ½ cup
- Parmesan cheese – ¼ cup, grated
Instructions
- Preheat your air fryer to 400°F for 5 minutes.
- Slice the spaghetti squash in half lengthwise using a sharp knife—tip: microwave it for 2 minutes first to soften the skin and make cutting safer.
- Scoop out the seeds and stringy pulp from each half with a spoon.
- Brush the cut sides of the squash with 1 tbsp of olive oil, then sprinkle evenly with salt and black pepper.
- Place the squash halves cut-side down in the air fryer basket, ensuring they don’t overlap.
- Air fry at 400°F for 25 minutes, or until the flesh is tender when pierced with a fork—tip: check at 20 minutes to avoid overcooking, as sizes vary.
- Remove the squash from the air fryer and let it cool for 5 minutes until safe to handle.
- Use a fork to scrape the flesh into strands, transferring it to a mixing bowl.
- Add the basil pesto and remaining 1 tbsp of olive oil to the bowl, tossing gently to coat the strands evenly—tip: mix while warm to help the pesto cling better.
- Divide the pesto-coated squash between two bowls and top with grated Parmesan cheese.
Craving a bowl that’s both light and satisfying? The spaghetti squash strands come out tender with a slight bite, soaking up that vibrant, herby pesto for a flavor punch that’s anything but bland. Serve it topped with extra Parmesan for a cheesy finish, or get creative by adding grilled chicken or cherry tomatoes for a heartier twist—either way, it’s a veggie-forward win that’ll have you air-frying all season long.
Mediterranean Air Fryer Spaghetti Squash
Never has a vegetable been so ready for its glow-up! Spaghetti squash, that humble gourd, gets a Mediterranean makeover in your air fryer—because who has time to wrestle with an oven when there’s crispy, golden goodness to be had? Let’s turn this squash into a flavor-packed, low-carb masterpiece that’ll have you forgetting all about pasta.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 30 minutes
Ingredients
- Spaghetti squash – 1 medium (about 3 lbs)
- Olive oil – 2 tbsp
- Garlic powder – 1 tsp
- Dried oregano – 1 tsp
- Salt – ½ tsp
- Black pepper – ¼ tsp
- Feta cheese – ½ cup, crumbled
- Kalamata olives – ¼ cup, pitted and halved
- Fresh parsley – 2 tbsp, chopped
Instructions
- Preheat your air fryer to 375°F for 5 minutes.
- Cut the spaghetti squash in half lengthwise using a sharp knife. Tip: Microwave the whole squash for 2 minutes first to soften it slightly, making cutting safer and easier.
- Scoop out the seeds and stringy pulp from each half with a spoon.
- Brush the cut sides of the squash halves evenly with 1 tbsp of olive oil.
- Sprinkle the garlic powder, dried oregano, salt, and black pepper evenly over the oiled surfaces.
- Place the squash halves cut-side down in the air fryer basket, ensuring they don’t overlap.
- Air fry at 375°F for 25 minutes. Tip: Check at 20 minutes—the squash is done when the flesh easily shreds with a fork and the edges are lightly browned.
- Remove the squash from the air fryer and let it cool for 5 minutes until safe to handle.
- Use a fork to scrape the flesh into strands, transferring it to a large bowl.
- Drizzle the remaining 1 tbsp of olive oil over the squash strands and toss gently to coat.
- Add the crumbled feta cheese, halved Kalamata olives, and chopped fresh parsley to the bowl. Tip: For extra flavor, toss the olives and feta in the air fryer for 2 minutes at 375°F before adding—they’ll get wonderfully warm and slightly crispy.
- Toss everything together until evenly combined.
Forget boring veggie sides—this dish boasts tender, noodle-like strands with a hint of sweetness, perfectly balanced by the salty feta and briny olives. Serve it warm as a main with grilled chicken or stuff it back into the squash shells for a fun, edible bowl that’s sure to impress at dinner parties!
Southwest Air Fryer Spaghetti Squash
Hear ye, hear ye, fellow kitchen adventurers! Are you tired of the same old spaghetti routine? Let’s ditch the boiling pot and embrace the air fryer’s magic for a Southwest twist that’s so easy, you’ll wonder why you ever bothered with the real deal. This recipe is your ticket to a veggie-packed, flavor-blasted dinner that’s ready to party in no time.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 40 minutes
Ingredients
– Spaghetti squash – 1 large (about 3 lbs)
– Olive oil – 2 tbsp
– Chili powder – 1 tsp
– Ground cumin – ½ tsp
– Black beans – 1 (15 oz) can, rinsed and drained
– Corn kernels – 1 cup (fresh or frozen)
– Shredded cheddar cheese – 1 cup
– Fresh cilantro – ¼ cup, chopped
– Lime – 1, cut into wedges
Instructions
1. Preheat your air fryer to 400°F for 5 minutes.
2. Carefully slice the spaghetti squash in half lengthwise using a sharp knife and scoop out the seeds with a spoon. (Tip: Microwave the whole squash for 2-3 minutes first to soften it for easier cutting.)
3. Brush the cut sides of the squash halves with 1 tbsp of olive oil and place them cut-side down in the air fryer basket.
4. Air fry at 400°F for 25-30 minutes, until the flesh is tender and easily shreds with a fork.
5. While the squash cooks, heat the remaining 1 tbsp of olive oil in a skillet over medium heat.
6. Add the chili powder and ground cumin to the skillet and toast for 30 seconds until fragrant.
7. Stir in the black beans and corn kernels, cooking for 3-4 minutes until heated through. (Tip: If using frozen corn, pat it dry first to avoid sogginess.)
8. Remove the squash from the air fryer and let it cool for 5 minutes until safe to handle.
9. Use a fork to scrape the squash flesh into spaghetti-like strands into a large bowl.
10. Fold the bean and corn mixture into the squash strands until well combined.
11. Transfer the mixture back to the air fryer basket or an air fryer-safe dish and top evenly with the shredded cheddar cheese.
12. Air fry at 400°F for 5-7 minutes, until the cheese is melted and bubbly. (Tip: Keep an eye on it to prevent burning—air fryers can vary in heat intensity.)
13. Garnish with chopped cilantro and serve immediately with lime wedges on the side.
That tender, slightly crisp squash pairs perfectly with the smoky spices and gooey cheese for a fiesta in every bite. Try stuffing it back into the squash shells for a fun presentation, or pile it high on a plate for a quick weeknight win that’s as satisfying as it is simple!
Air Fryer Spaghetti Squash with Balsamic Glaze
Gather ’round, kitchen adventurers, because we’re about to turn a humble gourd into a crispy, caramelized masterpiece that’ll make your oven jealous. This air fryer spaghetti squash is the low-effort, high-reward hero your weeknight dinners have been begging for, all finished with a sweet-tart balsamic glaze that’s basically a flavor hug.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 40 minutes
Ingredients
– Spaghetti squash – 1 medium (about 3 lbs)
– Olive oil – 2 tbsp
– Salt – 1 tsp
– Black pepper – ½ tsp
– Balsamic vinegar – ¼ cup
– Honey – 2 tbsp
Instructions
1. Preheat your air fryer to 375°F for 5 minutes.
2. Carefully slice the spaghetti squash in half lengthwise using a sharp chef’s knife. (Tip: Microwave the whole squash for 2-3 minutes first to soften the skin and make cutting safer.)
3. Scoop out all the seeds and stringy pulp from each half with a spoon.
4. Brush the cut sides of the squash halves evenly with 1 tbsp of the olive oil.
5. Sprinkle the oiled sides evenly with the salt and black pepper.
6. Place the squash halves cut-side down in the air fryer basket, ensuring they aren’t touching.
7. Air fry at 375°F for 35 minutes. (Tip: The squash is done when the skin gives easily to pressure and the flesh shreds into strands with a fork.)
8. While the squash cooks, combine the balsamic vinegar and honey in a small saucepan over medium heat.
9. Bring the mixture to a simmer, then reduce the heat to low and cook for 8-10 minutes, stirring frequently, until it thickens to a syrup consistency that coats the back of a spoon. (Tip: Watch it closely to prevent burning, as the sugar content can cause it to go from perfect to scorched quickly.)
10. Remove the cooked squash from the air fryer and let it cool for 5 minutes until safe to handle.
11. Use a fork to scrape the flesh of each squash half lengthwise, pulling it into spaghetti-like strands into a serving bowl.
12. Drizzle the remaining 1 tbsp of olive oil over the squash strands and toss to coat.
13. Drizzle the warm balsamic glaze over the top of the seasoned squash strands and toss gently to combine.
14. Serve immediately.
Oh, the texture is everything—tender, slightly al dente strands with crispy, caramelized edges from the air fryer. The sweet, tangy glaze clings to each “noodle,” creating a sophisticated flavor that belies the minimal effort. Try topping it with crumbled goat cheese and toasted pine nuts for an instant restaurant-worthy upgrade.
Conclusion
These 33 incredible spaghetti squash recipes for the air fryer truly showcase its versatility—from cozy casseroles to crispy snacks. Try one this week and let us know your favorite in the comments! Don’t forget to pin this roundup to your Pinterest boards to save for later. Happy cooking!
