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This Spaghetti Squash (Air Fryer) is the perfect healthy and low carb dinner recipe. It takes less than 30 minutes to roast the squash in the air fryer and comes out perfectly caramelized and tender. I like to top the spaghetti squash boats with a mixture of cheeses, garlic, and herbs for a healthier and easier take on alfredo.
What are your thoughts on spaghetti squash? I assume if you have landed on this post you are a fan of it, like me.
Don’t get me wrong, spaghetti squash does not taste the same as pasta, but it is a delicious alternative that is higher in fiber and lower in carbs and calories. It is great for when your body is craving something lighter and more nutrient dense.
I also think it is great for picky eaters because of its neutral taste. My husband is quite particular, especially when it comes to “healthier” recipes and this one was a complete hit with him.
I have roasted spaghetti squashes countless times in the oven, but after discovering the air fryer method, I will never go back. The squash cooks much better (more caramelization & less moisture) in the air fryer. It also takes about half the time compared to the oven.
Lastly, this garlic herb cheesy topping is seriously the best. It has a similar flavor to alfredo sauce but it is much easier to make. It is completely optional, but I highly recommend giving it a try. Hope you enjoy!! xx
- Easy, healthy, & low carb comfort food dish
- Topped with cream cheese, parmesan, & mozzarella
- Ready in less than 30 minutes & easy to make
- Reminiscent of fettuccine alfredo
- Great high fiber & low calorie alternative to pasta
- Spaghetti Squash: See the section below for details about how to prepare a spaghetti squash.
- Mozzarella: Reduce to ½ cup for a less cheesy squash.
Helpful Equipment & Tools
- COSORI Air Fryer Max XL: The perfect size basket to fit two spaghetti squash halves. Very powerful & the highest rated air fryer on Amazon. I have also heard great things about Ninja Foodi air fryers, but have never tried one personally.
- OXO Good Grips Box Grater: Sturdy box grater with plastic compartment on the bottom to catch the cheese as you grate it.
- Mac Knife Professional 8 Inch Hollow Edge Chef Knife: Very sharp chef’s knife. Great for breaking down large vegetables like a spaghetti squash.
How to Prepare a Spaghetti Squash
- Start by washing and drying the squash.
- Next, use a sharp knife to cut the squash in half lengthwise. Work slowly and carefully. Try to get the halves as even as possible.
- Lastly, using a spoon, scrape out all of the seeds.
- No need to remove the ends, stem, or peel the squash.
- Leaving the ends intact helps the “spaghetti” strands to stay contained so you can eat out of the squash like a bowl.
- Season the spaghetti squash.
- Air fry the squash.
- Prepare the cheesy topping.
- Top each spaghetti squash with the cheesy topping and air fry until melted.
Step by Step
Step 1: Brush the inside of each squash half with olive oil. Season each with salt and pepper. Place the squash halves cut side up in the air fryer basket.
Step 2: Air fry at 360 degrees for 22-28 minutes, or until the squash is fork tender.
Step 3: While the squash is cooking, make the cheesy topping. Using a fork mash together the cream cheese, butter, garlic, and Italian seasoning. Stir in the mozzarella and parmesan cheese.
Step 4: Once the spaghetti squash is done, spread the topping evenly on top of each half.
Step 5: Air fry at 400 degrees for 2-3 minutes or until the cheese has melted.
Make Ahead & Storage
- Refrigerator: Store leftover air fryer spaghetti squash in an airtight container in the fridge for 3-4 days.
- Reheating: Reheat leftovers in the microwave or in the air fryer at 350 until heated through.
- Freezer: If you are going to freeze the spaghetti squash (air fryer), remove the “spaghetti” strands from the skin completely and transfer them to an airtight container or bag. Store in the freezer for 2-3 months.
- Reheating: Reheat frozen spaghetti squash covered on medium low on the stove. Stir frequently until heated through. Uncover at the end to cook off any excess liquid.
- Pick out the right spaghetti squash. Whole Foods typically has a wide variety of squashes of many sizes. A 2 ½ pound spaghetti squash is on the small to medium end. Be sure to use the scale at the store to ensure the weight is correct since the cook time and amount of cheesy topping is based on this weight.
- It should also be firm and have no discolored spots.
- The darker or more golden yellow the squash is, the riper it is. You want to avoid using a pale yellow squash, as it is not very ripe yet.
- Cut the spaghetti squash evenly in half. This ensures each half takes about the same time to cook.
- Every air fryer cooks differently. With all air fryer recipes, I recommend quickly checking on the food at least once during the cooking process. If it appears to be browning too quickly, lower the temperature by 10 degrees. If it seems like it is cooking too slow, increase the temperature by 10 degrees. You can also add more time at the end.
- Sauces/toppings: Spaghetti squash is an extremely versatile vegetable. Think of it like a blank canvas or a vessel to enhance with other flavors. Some of my other favorite sauces and toppings include:
- Marinara sauce
- Alfredo sauce
- Pink sauce
- Roasted vegetables like kale, onions, zucchini, broccoli, cauliflower, or mushrooms
- Olive garden slow cooker chicken
- Chicken sausage
- Ground beef
- Sliced chicken breast
- Anything you would serve on pasta. The squash can also be use in place of rice in a burrito bowl or instead of noodles in a stir fry.
- Oven: While the air fryer is the preferred method for roasting a spaghetti squash, you can roast them in the oven. Preheat the oven to 400 degrees. Prepare the squash as stated above. Piece the skin on the squash with a fork a few times. Season as stated in the recipe. Place the squash cut side down on a baking sheet lined with parchment paper. Bake for 40-50 minutes or until fork tender. Spread the cheese mixture on top and broil until melted.
Spaghetti Squash (Air Fryer)
- 1 medium spaghetti squash, (about 2 ½ pounds), halved and seeds removed*
- 1 Tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon pepper
Optional Cheese Topping
- 2 ounces cream cheese, softened to room temperature
- 2 Tablespoons unsalted butter, softened to room temperature
- 3 cloves garlic
- 1 Tablespoon Italian seasoning
- ¾ cup shredded mozzarella cheese*
- ¼ cup shredded parmesan cheese
- Brush the inside of each squash half with olive oil. Season each with salt and pepper. Place the squash halves cut side up in the air fryer basket.
- Air fry at 360 degrees for 22-28 minutes, or until the squash is fork tender.
- While the squash is cooking, make the cheesy topping. Using a fork mash together the cream cheese, butter, garlic, and Italian seasoning. Stir in the mozzarella and parmesan cheese.
- Once the spaghetti squash is done, spread the topping evenly on top of each half.
- Air fry at 400 degrees for 2-3 minutes or until the cheese has melted.
- Use a fork to scrape and fluff the “spaghetti” strands until the cheese topping is well incorporated. Serve in the skin as a boat or remove and transfer it to a bowl.