Air fryer spaghetti squash

5 from 2 votes

Spaghetti squash is so easy to prepare in the air fryer. It takes a minimal amount of prep work. And the end result is wonderfully satisfying.

Top the spaghetti squash with your favorite toppings like marinara and mushrooms. Or simply finish it with non-dairy butter and sprinkling of salt.

(Don't have an air fryer? Look for oven directions in the notes section.)

Prep Time5

Cook Time25

Total Time30

Course: Air Fryer, Side Dish

Cuisine: American, Vegan

Keyword: easy side dish, gluten free

Servings: people

Calories: 85kcal

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.

Oven directions

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 tender.

Storage & reheating

Store leftovers 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.