Crispy Air Fryer Spaghetti Squash Recipe — Quick & Flavorful

This cheesy Air Fryer Spaghetti Squash is a healthy, low-carb dinner that’s ready in under 30 minutes. Roasting the squash in the air fryer yields caramelized, tender strands that pair perfectly with a creamy, cheesy topping.

I use my Cosori Pro 5.6 Quart Air Fryer regularly for quick vegetable sides and weeknight dinners.

If you like squash recipes, consider trying roasted butternut cubes or other air fryer vegetables for easy sides.

Why You’ll Love This Recipe

• Simple, healthy comfort food with low carbs and high fiber
• Creamy topping made with cream cheese, parmesan, and mozzarella
• Fresh garlic adds bright flavor
• Air fryer cooks the squash quickly—under 30 minutes
• Feels like a lighter fettuccine Alfredo alternative
• Versatile: works as a main or a side
• Roasting brings out sweet, caramelized flavor in winter squashes

Ingredient Notes & Substitutions

• Spaghetti squash: Choose a medium squash (about 2½ pounds) so it fits in your air fryer basket; see the preparation section below.
• Mozzarella: Reduce to 1/2 cup if you prefer a less cheesy result.

Full ingredient quantities are included in the recipe card below.

How To Pick Spaghetti Squash

• Pick a squash around 2.5 pounds so it fits easily in the air fryer basket.
• Avoid brown, mushy spots or cracks; the skin should be intact and firm.
• Look for bright yellow skin rather than a pale color—brighter usually means riper.

How To Prepare Spaghetti Squash

1. Wash and dry the squash thoroughly.
2. Using a sharp knife, cut the squash lengthwise into even halves. Work slowly and carefully.
3. Scoop out and discard the seeds with a spoon.
4. You do not need to remove the stem or peel. Keeping the shell intact makes a convenient serving “boat.”

How To Make Spaghetti Squash

Quick Overview

• Season the squash halves.
• Air fry until tender.
• Mix the creamy-cheese topping.
• Top the squash and air fry briefly to melt and brown the cheese.

Step by Step Instructions

Step 1: Brush the inside of each squash half with olive oil and season with salt and pepper. Place cut side up in the air fryer basket.

Step 2: Air fry at 360°F for 22–28 minutes, or until the flesh is fork-tender. Check once or twice to prevent over-browning.

Step 3: While the squash cooks, combine the softened cream cheese, butter, minced garlic, and Italian seasoning with a fork. Stir in the mozzarella and parmesan until well mixed—the mixture will be thick.

Step 4: When the squash is done, spread the cheese mixture evenly over each half.

Step 5: Increase heat to 400°F and air fry for 2–3 minutes, or until the cheese melts. For a more browned top, add 1–2 minutes.

Scrape with a fork to fluff the “spaghetti” strands and mix them with the cheese. Serve the squash in its shell as a boat or transfer the strands to a bowl.

Recipe Serving Suggestions

Spaghetti squash is an adaptable pasta substitute with a mild flavor that accepts many toppings. Popular pairings include:

• Marinara or hearty tomato sauce
• Alfredo or creamy sauces
• Pesto or pink cream sauces
• Roasted vegetables such as kale, onions, zucchini, broccoli, cauliflower, or mushrooms
• Protein options: shredded chicken, chicken sausage, ground beef, or sliced chicken breast

Use your favorite sauce or combine multiple toppings for a satisfying meal.

Expert Tips & Variations

• Cut evenly: Splitting the squash into similar-sized halves helps them cook at the same rate.
• Check doneness: Air fryer models vary; use a fork to test tenderness and adjust time as needed.
• Cheese variations: Swap part of the mozzarella for fontina, cheddar, or gruyère for a different flavor profile.
• Add-ins: Stir in chopped herbs, cooked bacon, sautéed mushrooms, or hot sauce to vary the final dish.

How To Store & Reheat

• Refrigerator: Store leftovers in an airtight container for 2–3 days.
• Freezer: Remove the strands from the shell, place them in an airtight container or freezer bag, and freeze for 2–3 months.
• Reheating from fridge: Reheat in the microwave or air fryer at 350°F until warmed through.
• Reheating from frozen: Thaw in the fridge overnight or reheat covered on low-medium on the stovetop, stirring frequently; uncover at the end to evaporate excess liquid.

Oven Method

If you don’t have an air fryer, you can roast the squash in a conventional oven:

1. Preheat the oven to 400°F and prepare the squash as instructed above.
2. Pierce the skin a few times with a fork and season the halves.
3. Place cut side down on a parchment-lined baking sheet and roast for 40–50 minutes, or until fork-tender.
4. Spread the cheese mixture on top and broil briefly until melted and golden.

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