Air fryer spaghetti squash is so easy to make. And it’s ready in about a half an hour.
Pile it up with your favorite toppings. Or enjoy it as a simple side dish.
Spaghetti squash is an eye-catching & filling side dish that just screams fall.
And while it’s easy enough to make in the oven, it’s even faster to prepare in the air fryer!
Air fryer spaghetti squash takes a minimal amount of prep work. And the end result is wonderfully satisfying.
Spaghetti squash has a mild flavor that isn’t super pronounced like pumpkin.
That means it’s rife for topping options, because it can play well with a variety of flavors.
It can be topped with delicious sauces like marinara or pesto.
Or it’s just as lovely finished with non-dairy butter and sprinkling of salt.
It’s also naturally vegan and gluten free.
Store-bought gluten-free noodles can be hit or miss in terms of texture and eating experience. However, spaghetti squash is a naturally gluten-free noodle replacement that has wonderful bite & texture.
Plus, who doesn’t love swirling it around their fork before diving in?
Tip for long spaghetti squash strands
Most spaghetti squash recipes recommend cutting the squash in half across the longest part.
However, the squash strands go around the interior in a circle. So by cutting it in half lengthwise, you’re cutting your noodles in half.
Instead, cut your squash across the widest part. It keeps the strands intact for much longer noodles.
A much more satisfying eating experience!
Here are the ingredients you will need for this air fryer spaghetti squash recipe.
Spaghetti squash: Look for a firm bright yellow squash without bruising, blemishes, or soft spots.
I recommend picking a squash on the smaller side, so that it can fit into your air fryer basket easily after being cut in half.
(A roughly 2-pound squash should work.)
Oil: I use avocado oil. But any neutral-flavored high heat oil will work here.
Seasoning salt: I like to use onion salt from Trader Joe’s. It’s one of my favorite vegan Trader Joe’s products.
But feel free to use any seasoning salt you like.
How to make it
Here’s how to make the recipe at a glance.
For complete ingredient amounts & instructions, keep scrolling to the recipe card below.
Using a large, sharp knife, carefully cut the squash in half.
Cut across the widest center part, not lengthwise through the stem.
Use a spoon to scrape out the seeds and guts of the squash. It’s just like when you clean out a pumpkin on Halloween.
(You can even roast the seeds in the air fryer!)
Lightly oil the cut side of the squash. Sprinkle with seasoning salt.
Put the squash halves into the air fryer basket, cut side up.
(If the stem gets in the way too much, you can cut it off. But I never do. It’s okay if the squash is at a tilt.)
Air fry spaghetti squash at 380 degrees for 20 to 25 minutes.
Once the squash flesh can easily be pierced with a fork, it’s done.
Remove the spaghetti squash from the air fryer basket.
Use a fork to pull at the spaghetti squash strands.
Keep going until all of the strands have been pulled away from the peel.
Don’t have an air fryer?
Spaghetti squash can also be made in the oven.
Preheat oven to 400 degrees. Cut & season as directed.
Then put the cut squash on a parchment paper-lined baking sheet with the cut side down.
Bake for 35 to 45 minutes, until fork tender.
Tips for success
Here are a couple of tips to insure your air fryer spaghetti squash is a big success.
Recommendation for easier cutting
If you are having difficulties cutting the squash in half, try using a large chef’s knife. Then cut with a seesaw motion instead of trying to push straight through in one go.
If that doesn’t work, soften the squash in the microwave first. Poke holes in it with a fork.
Then microwave for roughly 3 minutes until it has softened enough to cut through.
A larger air fryer basket is best
Because spaghetti squash is on the bulky side, an air fryer basket of at least 7 quarts is best.
Otherwise, you may have to cook it one half at a time (if you can’t fit both halves in at once).
I have a 7-quart model from GoWise. And that’s perfect for this recipe.
Spaghetti squash is a delicious side dish on its own.
A dab of non-dairy butter & seasoning salt, and you’re good to go.
But it can also be enjoyed with any of these toppings:
- Marinara and vegan parmesan cheese
- Cilantro basil pistachio pesto
- Lentil chili
- BBQ jackfruit
- Vegan eggplant parmesan
- Vegan bolognese sauce (from Vegan Huggs)
If you make spaghetti squash with tomato sauce, I recommend serving it with garlic bread.
Piling marinara-soaked strands onto crusty bread feels wonderfully decadent & cozy.
Spaghetti squash would also be delicious as part of a stir-fry or curry.
How to store & reheat
Store leftover spaghetti squash in an airtight container in the refrigerator.
It will keep for about 4 days.
Leftovers can also be frozen for up to 6 months in a freezer-proof container.
Move the container to the refrigerator to thaw before reheating.
Reheat in the air fryer or microwave until warmed through.
More air fryer recipes
Here are more air fryer recipes I’m sure you’ll love.
- Air fryer asparagus
- Vegan refried bean tostadas
- Vegan pizza bagels
- Air fryer falafel
- Vegan pigs in a blanket
- Air fryer polenta fries
Air fryer spaghetti squash
- 1 spaghetti squash (smallish in size, about 2 pounds)
- 1 teaspoon avocado oil or your preferred oil
- ¼ teaspoon seasoning salt like onion salt
- Use a chef's knife to evenly cut the spaghetti squash in half. Cut across the widest center part, not lengthwise through the stem.
- Use a spoon to scrape out and remove the seeds and guts of the squash.
- Lightly oil the cut side of the squash. Sprinkle with seasoning salt.
- Put the squash halves into the air fryer basket, cut side up. (If the stem gets in the way too much, you can cut it off. But I never do. It’s okay if the squash is at a tilt.)Air fry at 380 degrees for 20 to 25 minutes. Once the squash flesh can easily be pierced with a fork, it’s done. (Time will vary, depending on the size of your spaghetti squash & specific air fryer.)
- Remove the spaghetti squash from the air fryer basket. Use a fork to pull at the spaghetti squash strands.Keep going until all of the strands have been pulled away from the peel.
- Finish with non-dairy butter & salt. Or top it with a sauce like marinara or pesto.