Now that autumn is here, it’s time to embrace the cozy, comforting flavors of spaghetti squash! If you’re looking for quick, healthy, and delicious dinners, your air fryer is about to become your new best friend. We’ve gathered 30 mouthwatering recipes that are perfect for busy weeknights or lazy weekends. Get ready to be inspired—let’s dive in!
Garlic Parmesan Spaghetti Squash in the Air Fryer
Garlicky aromas and nutty Parmesan transform humble spaghetti squash into an elegant, low-carb masterpiece when prepared in the air fryer. This method yields tender, strand-like squash with beautifully caramelized edges and a rich, savory coating that feels indulgent yet remains light and wholesome. Perfect for a quick weeknight dinner or as a sophisticated side dish for entertaining.
Ingredients
– 1 medium spaghetti squash (about 2-3 pounds), halved and seeded
– 2 tablespoons rich extra virgin olive oil
– 3 cloves fresh garlic, minced
– ¼ cup freshly grated Parmesan cheese
– 1 tablespoon finely chopped fresh parsley
– ½ teaspoon kosher salt
– ¼ teaspoon freshly cracked black pepper
Instructions
1. Preheat your air fryer to 375°F for 3 minutes to ensure even cooking.
2. Brush the cut sides of the spaghetti squash halves with 1 tablespoon of rich extra virgin olive oil, coating them evenly.
3. Place the squash halves cut-side down in the air fryer basket, ensuring they do not overlap.
4. Air fry at 375°F for 20-25 minutes, or until the flesh is easily pierced with a fork and the edges are lightly golden.
5. Carefully remove the squash halves from the air fryer using tongs and let them cool for 5 minutes to make handling easier.
6. Use a fork to scrape the flesh into strands, transferring it to a medium mixing bowl.
7. In a small bowl, combine the minced fresh garlic, remaining 1 tablespoon of rich extra virgin olive oil, ¼ cup freshly grated Parmesan cheese, 1 tablespoon finely chopped fresh parsley, ½ teaspoon kosher salt, and ¼ teaspoon freshly cracked black pepper.
8. Pour the garlic-Parmesan mixture over the spaghetti squash strands and toss gently until evenly coated.
9. Return the coated squash to the air fryer basket, spreading it in an even layer.
10. Air fry at 400°F for 3-5 minutes, or until the cheese is melted and the top is slightly crispy.
11. Remove from the air fryer and let it rest for 2 minutes before serving to allow the flavors to meld.
Keenly textured with tender strands and a delightful crispness from the air fryer, this dish boasts a robust garlic flavor complemented by the salty, umami notes of Parmesan. For a creative twist, top with grilled shrimp or serve alongside a simple arugula salad to balance the richness.
Air Fryer Spaghetti Squash with Tomato Basil Sauce
Delightfully simple yet sophisticated, air fryer spaghetti squash transforms this humble vegetable into a tender, noodle-like base for a vibrant tomato basil sauce. This method yields perfectly cooked strands with minimal effort, allowing the natural sweetness to shine through. Paired with a fresh, herbaceous sauce, it creates a light yet satisfying dish that celebrates seasonal produce.
Ingredients
– 1 medium spaghetti squash (about 3 pounds), halved lengthwise and seeds removed
– 2 tablespoons rich extra-virgin olive oil, divided
– ½ teaspoon fine sea salt
– ¼ teaspoon freshly cracked black pepper
– 2 cloves aromatic garlic, minced
– 1 (28-ounce) can San Marzano tomatoes, crushed by hand
– ¼ cup fresh basil leaves, thinly sliced
– ¼ teaspoon crushed red pepper flakes (optional)
– 2 tablespoons grated Parmesan cheese, for serving
Instructions
1. Preheat your air fryer to 375°F for 3 minutes.
2. Brush the cut sides of the spaghetti squash with 1 tablespoon of olive oil and season with salt and pepper.
3. Place the squash halves cut-side down in the air fryer basket, ensuring they do not overlap.
4. Air fry for 20–25 minutes, until the flesh is tender and easily shreds with a fork.
5. While the squash cooks, heat the remaining 1 tablespoon of olive oil in a saucepan over medium heat.
6. Add the minced garlic and sauté for 30 seconds, until fragrant but not browned.
7. Pour in the crushed San Marzano tomatoes and bring to a gentle simmer.
8. Reduce the heat to low and cook the sauce for 15 minutes, stirring occasionally.
9. Stir in the sliced basil and red pepper flakes (if using), and cook for 2 more minutes.
10. Use a fork to scrape the cooked spaghetti squash into strands, transferring them to a serving bowl.
11. Top the squash with the warm tomato basil sauce and sprinkle with grated Parmesan cheese.
Keenly textured with al dente strands that hold the sauce beautifully, this dish offers a delightful contrast between the squash’s subtle sweetness and the sauce’s bright acidity. For an elegant twist, serve it alongside grilled chicken or as a bed for sautéed shrimp, allowing the flavors to meld into a comforting yet refined meal.
Crispy Air Fried Spaghetti Squash Fritters
Zesty and wholesome, these crispy air fried spaghetti squash fritters transform humble ingredients into an elegant appetizer or side dish. Perfectly golden and delightfully crisp, they offer a modern twist on classic fritters with a lighter, air-fried finish. Each bite delivers a satisfying crunch and subtle sweetness that will elevate any meal.
Ingredients
– 3 cups cooked spaghetti squash strands, tender and loosely packed
– 2 large farm-fresh eggs, lightly beaten
– 1/2 cup finely grated Parmesan cheese, aged and savory
– 1/4 cup all-purpose flour, sifted for lightness
– 2 tablespoons rich extra virgin olive oil
– 1 teaspoon garlic powder, aromatic and finely ground
– 1/2 teaspoon sea salt, finely crushed
– 1/4 teaspoon freshly ground black pepper, robust and fragrant
– Cooking spray, high-heat compatible
Instructions
1. Preheat your air fryer to 375°F for 5 minutes to ensure even cooking.
2. In a large mixing bowl, combine the cooked spaghetti squash strands, lightly beaten farm-fresh eggs, finely grated Parmesan cheese, sifted all-purpose flour, rich extra virgin olive oil, aromatic garlic powder, finely crushed sea salt, and robust black pepper.
3. Gently fold the mixture until all ingredients are fully incorporated and hold together lightly. Tip: Avoid overmixing to keep the fritters tender.
4. Lightly coat the air fryer basket with high-heat compatible cooking spray to prevent sticking.
5. Scoop 2 tablespoons of the mixture per fritter, shaping them into 1/2-inch thick patties, and place them in a single layer in the air fryer basket, leaving space between each for air circulation.
6. Air fry the fritters at 375°F for 10–12 minutes, flipping them halfway through with a spatula, until they are golden brown and crispy on both sides. Tip: Check for doneness by ensuring the edges are firm and no longer moist.
7. Remove the fritters from the air fryer and let them rest on a wire rack for 2 minutes to maintain crispiness. Tip: Serve immediately for the best texture, as they soften over time.
Buttery and crisp on the outside with a tender, slightly sweet interior, these fritters boast a delightful contrast in textures. Their savory Parmesan and garlic notes make them ideal for dipping in a tangy yogurt sauce or serving alongside a fresh green salad for a complete, elegant meal.
Cheesy Spaghetti Squash Air Fryer Casserole
Heirloom spaghetti squash, when transformed through the gentle heat of an air fryer, becomes the perfect canvas for a decadent, cheesy casserole that marries wholesome ingredients with indulgent flavor. This dish elevates simple components into a comforting masterpiece, ideal for autumn evenings or elegant weeknight dinners. Its golden, bubbly top and tender interior offer both visual appeal and satisfying texture.
Ingredients
– 1 medium spaghetti squash (about 3 pounds), halved and seeded
– 2 tablespoons rich extra virgin olive oil
– 1 teaspoon fine sea salt, divided
– ½ teaspoon freshly cracked black pepper
– 1 cup whole milk, warmed to 110°F
– 2 large farm-fresh eggs, lightly beaten
– 1 cup sharp white cheddar cheese, freshly grated
– ½ cup Parmesan cheese, finely grated
– ¼ cup fresh chives, finely chopped
– 1 teaspoon smoked paprika
Instructions
1. Preheat your air fryer to 375°F for 5 minutes to ensure even cooking.
2. Brush the cut sides of the spaghetti squash with extra virgin olive oil and season with ½ teaspoon sea salt and black pepper.
3. Place the squash halves cut-side down in the air fryer basket, ensuring they do not overlap.
4. Air fry for 25–28 minutes, until the flesh is tender and easily shreds with a fork.
5. Carefully remove the squash and let it cool for 5 minutes to handle safely.
6. Use a fork to scrape the squash into strands, transferring them to a large mixing bowl.
7. In a separate bowl, whisk together the warmed whole milk and beaten eggs until fully combined.
8. Pour the milk mixture over the spaghetti squash strands and toss gently to coat.
9. Fold in the sharp white cheddar cheese, Parmesan cheese, fresh chives, smoked paprika, and remaining ½ teaspoon sea salt.
10. Transfer the mixture to a greased 7-inch round baking dish that fits in your air fryer.
11. Air fry at 375°F for 12–15 minutes, until the top is golden brown and bubbly.
12. Let the casserole rest for 3–4 minutes before serving to allow the cheeses to set.
Yielded from the oven’s embrace, this casserole boasts a creamy interior contrasted by a crisp, cheesy crust, with the subtle sweetness of squash balancing the sharpness of aged cheeses. For an elegant presentation, garnish with additional fresh chives and a drizzle of high-quality olive oil, or serve alongside a crisp green salad to complement its richness.
Air Fryer Spaghetti Squash Alfredo
Lusciously creamy and surprisingly wholesome, this air fryer spaghetti squash Alfredo transforms humble ingredients into an elegant weeknight masterpiece. With golden-brown edges and tender strands that mimic pasta, it offers a lighter twist on the classic Italian favorite without sacrificing an ounce of decadence. Perfect for those seeking comfort with a touch of sophistication, this dish marries convenience with gourmet flair.
Ingredients
– 1 medium spaghetti squash, halved lengthwise and seeds scooped
– 2 tablespoons rich extra virgin olive oil
– 1 teaspoon fine sea salt
– ½ teaspoon freshly cracked black pepper
– 1 cup heavy cream, chilled and velvety
– 4 cloves garlic, minced to aromatic perfection
– ½ cup freshly grated Parmesan cheese, sharp and nutty
– 2 tablespoons unsalted butter, creamy and golden
– 2 tablespoons fresh parsley, finely chopped for brightness
Instructions
1. Preheat your air fryer to 375°F for 5 minutes to ensure even cooking.
2. Brush the cut sides of the spaghetti squash with 1 tablespoon of extra virgin olive oil and season with ½ teaspoon of fine sea salt and ¼ teaspoon of freshly cracked black pepper.
3. Place the squash halves cut-side down in the air fryer basket, ensuring they do not overlap for optimal air circulation.
4. Air fry for 20–25 minutes, or until the squash is tender when pierced with a fork and the edges are lightly golden brown.
5. Remove the squash from the air fryer and let it cool for 5 minutes to make handling easier.
6. Use a fork to scrape the flesh into long, spaghetti-like strands, transferring them to a large bowl.
7. In a medium saucepan over medium heat, melt the unsalted butter and sauté the minced garlic for 1–2 minutes until fragrant but not browned.
8. Pour in the heavy cream and bring to a gentle simmer, stirring occasionally to prevent scorching.
9. Reduce the heat to low and whisk in the freshly grated Parmesan cheese until the sauce is smooth and thickened, about 3–4 minutes.
10. Season the sauce with the remaining ½ teaspoon of fine sea salt and ¼ teaspoon of freshly cracked black pepper.
11. Pour the Alfredo sauce over the spaghetti squash strands and toss gently to coat evenly.
12. Garnish with finely chopped fresh parsley before serving.
A harmonious blend of textures awaits, with the squash’s slight crunch contrasting the luxuriously smooth sauce. Its flavor profile balances earthy sweetness from the squash with the rich, garlicky creaminess of the Alfredo. For a creative twist, top with grilled shrimp or a sprinkle of red pepper flakes to add depth and a hint of heat.
Buffalo Spaghetti Squash Bites in the Air Fryer
Perfectly balancing health-conscious innovation with indulgent flavor, these Buffalo Spaghetti Squash Bites transform the humble winter squash into an elegant appetizer that marries the earthy sweetness of roasted squash with the bold, tangy heat of classic buffalo sauce. Prepared effortlessly in the air fryer, they emerge with a delightful crisp-tender texture that makes them ideal for sophisticated entertaining or a wholesome weeknight treat.
Ingredients
– 1 medium spaghetti squash, halved and seeded
– 2 tablespoons rich extra virgin olive oil
– 1/2 teaspoon finely ground sea salt
– 1/4 teaspoon freshly cracked black pepper
– 1/2 cup tangy buffalo sauce
– 2 tablespoons creamy unsalted butter, melted
– 1/4 cup crumbled creamy blue cheese
– 2 tablespoons freshly chopped crisp celery leaves
Instructions
1. Preheat your air fryer to 375°F for 3 minutes to ensure even cooking.
2. Brush the cut sides of the spaghetti squash halves with rich extra virgin olive oil, then season with finely ground sea salt and freshly cracked black pepper.
3. Place the squash halves cut-side down in the air fryer basket, ensuring they do not overlap for optimal air circulation.
4. Air fry at 375°F for 18–20 minutes, until the squash flesh is tender and easily shreds with a fork.
5. Carefully remove the squash halves from the air fryer and let them cool for 5 minutes to handle safely.
6. Use a fork to scrape the spaghetti squash into strands, transferring them to a medium mixing bowl.
7. In a small bowl, whisk together tangy buffalo sauce and creamy unsalted butter until fully combined.
8. Pour the buffalo sauce mixture over the spaghetti squash strands and toss gently to coat evenly.
9. Return the coated squash to the air fryer basket, spreading it in an even layer to promote crisping.
10. Air fry at 400°F for 5–7 minutes, until the edges are lightly golden and crisp.
11. Transfer the bites to a serving platter and garnish with crumbled creamy blue cheese and freshly chopped crisp celery leaves.
Kaleidoscopic in texture, these bites offer a satisfying crunch from the air-fried edges juxtaposed with a tender, noodle-like interior. The robust buffalo sauce delivers a spicy kick that is beautifully tempered by the cool, creamy blue cheese, while the celery leaves add a refreshing herbal note. Serve them atop a bed of mixed greens for a light lunch or alongside crisp celery sticks and a zesty ranch dip for a playful twist on game-day favorites.
Asian-Inspired Air Fryer Spaghetti Squash Noodles
Radiant with the vibrant essence of Asian cuisine, this air fryer spaghetti squash transforms humble produce into elegant, gluten-free noodles that dance with flavor. Perfectly caramelized edges meet tender strands, creating a dish that feels both indulgent and nourishing—a modern twist on comfort food that celebrates simplicity and sophistication. Each bite whispers of umami richness and garden-fresh vitality, inviting you to reimagine weeknight dinners with effortless elegance.
Ingredients
– 1 medium spaghetti squash, halved lengthwise and seeds scooped
– 2 tablespoons rich toasted sesame oil
– 3 cloves aromatic fresh garlic, minced
– 1 tablespoon finely grated fresh ginger
– 2 tablespoons savory soy sauce
– 1 tablespoon sweet honey
– 1 teaspoon vibrant rice vinegar
– 2 thinly sliced crisp green onions
– 1 tablespoon nutty toasted sesame seeds
– Freshly chopped fragrant cilantro for garnish
Instructions
1. Preheat your air fryer to 375°F for 3 minutes to ensure even cooking.
2. Brush the cut sides of the spaghetti squash halves generously with 1 tablespoon of toasted sesame oil.
3. Place the squash halves cut-side down in the air fryer basket, ensuring they do not overlap.
4. Air fry for 18–20 minutes until the flesh is easily pierced with a fork and edges are golden brown.
5. Carefully remove the squash halves using tongs and let them cool for 5 minutes to handle safely.
6. Use a fork to scrape the squash flesh into long, delicate noodle-like strands into a large bowl.
7. In a small bowl, whisk together the remaining 1 tablespoon of toasted sesame oil, minced garlic, grated ginger, soy sauce, honey, and rice vinegar until fully combined.
8. Pour the sauce over the squash noodles and toss gently to coat every strand evenly.
9. Garnish with sliced green onions, toasted sesame seeds, and fresh cilantro before serving.
10. Tip: For extra crispiness, air fry the squash cut-side up for the last 3 minutes.
11. Tip: Toast sesame seeds in a dry pan over medium heat for 1 minute to enhance their nutty flavor.
12. Tip: Let the squash cool slightly before scraping to achieve longer, intact noodles.
Transformative in both texture and taste, these noodles offer a satisfying al dente bite with subtly sweet undertones from the caramelized squash, balanced by the savory depth of garlic and ginger. Serve them warm as a standalone dish or alongside grilled proteins for a complete meal that delights the senses with every forkful.
Spaghetti Squash with Herbed Butter in the Air Fryer
A culinary revelation awaits with this effortlessly elegant dish that transforms humble spaghetti squash into a sophisticated side. An air fryer achieves perfect texture while herbed butter infuses each strand with aromatic richness. This method delivers restaurant-quality results with minimal effort, making it ideal for both weeknight dinners and entertaining.
Ingredients
– 1 medium spaghetti squash (about 3 pounds), halved lengthwise and seeds removed
– 2 tablespoons rich extra virgin olive oil
– ½ teaspoon coarse sea salt
– ¼ teaspoon freshly cracked black pepper
– 4 tablespoons high-quality unsalted butter, softened
– 2 tablespoons finely chopped fresh parsley
– 1 tablespoon fresh thyme leaves
– 1 teaspoon finely minced garlic
– ½ teaspoon lemon zest
Instructions
1. Preheat your air fryer to 375°F for 3 minutes to ensure even cooking from the start.
2. Brush the cut sides of the spaghetti squash halves with extra virgin olive oil, ensuring complete coverage.
3. Season the oiled surfaces evenly with coarse sea salt and freshly cracked black pepper.
4. Place the squash halves cut-side down in the air fryer basket, leaving space between them for air circulation.
5. Air fry for 22-25 minutes at 375°F until the flesh is tender when pierced with a fork and the edges are lightly golden.
6. While the squash cooks, combine softened unsalted butter, chopped fresh parsley, fresh thyme leaves, minced garlic, and lemon zest in a small bowl, mixing until fully incorporated.
7. Carefully remove the squash from the air fryer using tongs and let rest for 5 minutes to allow the strands to separate more easily.
8. Use a fork to scrape the flesh of the squash into long, spaghetti-like strands, transferring them to a serving bowl.
9. Gently toss the warm squash strands with the prepared herbed butter until evenly coated and glossy.
Heavenly in both texture and flavor, the squash strands maintain a delightful al dente bite while absorbing the fragrant butter blend. The fresh herbs provide bright, earthy notes that complement the squash’s natural sweetness perfectly. For an elegant presentation, top with shaved Parmesan and toasted pine nuts, or serve alongside grilled chicken for a complete meal that celebrates autumn’s bounty.
Air Fryer Spaghetti Squash with Pesto and Cherry Tomatoes
Savor the delightful transformation of humble spaghetti squash into an elegant, nutritious dish that celebrates late summer’s bounty. With the magic of air frying, this versatile vegetable develops a tender-yet-firm texture perfect for cradling vibrant pesto and bursting cherry tomatoes. This recipe offers a modern twist on classic flavors, creating a visually stunning and health-conscious meal that feels both rustic and refined.
Ingredients
– 1 medium spaghetti squash, halved lengthwise and seeds removed
– 2 tablespoons rich extra-virgin olive oil
– ½ teaspoon kosher salt
– ¼ teaspoon freshly cracked black pepper
– ½ cup homemade basil pesto
– 1 cup sweet sun-ripened cherry tomatoes, halved
– ¼ cup freshly grated Parmesan cheese
– 2 tablespoons toasted pine nuts
Instructions
1. Preheat your air fryer to 375°F for 3 minutes to ensure even cooking from the start.
2. Brush the cut sides of the spaghetti squash halves with rich extra-virgin olive oil, ensuring complete coverage for optimal browning.
3. Season the oiled squash halves evenly with kosher salt and freshly cracked black pepper.
4. Place the squash halves cut-side down in the air fryer basket, leaving space between them for air circulation.
5. Air fry at 375°F for 18-20 minutes until the squash flesh is easily pierced with a fork but still maintains some structural integrity.
6. Carefully remove the squash halves from the air fryer using tongs and let them rest for 5 minutes to allow the fibers to separate more easily.
7. Use a fork to scrape the squash flesh into spaghetti-like strands, working from the edges toward the center.
8. Gently fold in the homemade basil pesto until the strands are evenly coated, taking care not to break them.
9. Add the sweet sun-ripened cherry tomatoes and toss lightly to distribute throughout the dish.
10. Transfer the mixture to a serving platter and top with freshly grated Parmesan cheese and toasted pine nuts.
Now the dish is ready to serve immediately while warm. Notice how the tender squash strands provide the perfect base for the aromatic pesto, while the cherry tomatoes add bright bursts of sweetness that contrast beautifully with the savory Parmesan. For an elegant presentation, serve in the roasted squash shells or alongside grilled chicken for a complete protein-packed meal.
Smoky Paprika Air Fryer Spaghetti Squash
Lusciously tender and infused with a warm, smoky aroma, this spaghetti squash transforms into delicate strands with the magic of air frying. Paired with vibrant paprika and aromatic garlic, it creates a wholesome dish that feels both indulgent and nourishing. Perfect for a quick weeknight dinner or an elegant side, it’s a testament to how simple ingredients can yield extraordinary flavor.
Ingredients
– 1 medium spaghetti squash, halved and seeded
– 2 tablespoons rich extra virgin olive oil
– 1 tablespoon smoked paprika
– 2 cloves fresh garlic, minced
– 1 teaspoon coarse sea salt
– ½ teaspoon freshly cracked black pepper
Instructions
1. Preheat your air fryer to 375°F for 5 minutes to ensure even cooking.
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds and stringy pulp using a sturdy spoon.
3. Drizzle the cut sides of the squash with rich extra virgin olive oil, ensuring full coverage.
4. Sprinkle smoked paprika, minced fresh garlic, coarse sea salt, and freshly cracked black pepper evenly over the oiled surfaces.
5. Place the squash halves cut-side down in the air fryer basket, leaving space between them for air circulation.
6. Air fry at 375°F for 20–25 minutes, until the flesh is easily pierced with a fork and the edges are lightly golden.
7. Remove the squash from the air fryer and let it rest for 5 minutes to allow the strands to separate more easily.
8. Use a fork to scrape the flesh into long, spaghetti-like strands, working from the edges toward the center.
9. Gently toss the strands to distribute the seasonings evenly before serving.
Perfectly al dente with a subtle smokiness, the squash strands offer a satisfying bite that pairs wonderfully with grilled proteins or a fresh herb garnish. For a creative twist, top with toasted pine nuts and a drizzle of lemon zest-infused olive oil to elevate its rustic charm.
Italian Sausage and Spaghetti Squash Air Fryer Bake
Zesty autumn flavors come alive in this comforting bake, where savory Italian sausage mingles with sweet roasted spaghetti squash in a dish that celebrates the season’s bounty. Effortlessly prepared in the air fryer, it delivers a satisfying, wholesome meal with minimal cleanup, perfect for busy weeknights or cozy gatherings.
Ingredients
– 1 medium spaghetti squash, halved and seeded
– 1 pound sweet Italian sausage, casings removed
– 1 cup marinara sauce, robust and herb-infused
– 1/2 cup shredded mozzarella cheese, creamy and mild
– 1/4 cup grated Parmesan cheese, sharp and salty
– 2 tablespoons extra virgin olive oil, rich and fruity
– 1 teaspoon dried oregano, fragrant and earthy
– 1/2 teaspoon garlic powder, pungent and aromatic
– 1/4 teaspoon crushed red pepper flakes, subtly spicy
– Kosher salt, to season
– Freshly ground black pepper, coarsely milled
Instructions
1. Preheat the air fryer to 375°F for 3 minutes.
2. Brush the cut sides of the spaghetti squash halves with 1 tablespoon of extra virgin olive oil and season generously with kosher salt and freshly ground black pepper.
3. Place the squash halves cut-side down in the air fryer basket and air fry for 20 minutes, or until the flesh is tender and easily pierced with a fork.
4. While the squash cooks, heat the remaining 1 tablespoon of extra virgin olive oil in a skillet over medium-high heat.
5. Add the sweet Italian sausage, breaking it into small crumbles with a wooden spoon, and cook for 8–10 minutes until browned and no longer pink.
6. Stir in the robust herb-infused marinara sauce, fragrant dried oregano, pungent garlic powder, and subtly spicy crushed red pepper flakes, then simmer for 5 minutes to meld the flavors.
7. Remove the cooked spaghetti squash from the air fryer and use a fork to scrape the flesh into strands, transferring it to a mixing bowl.
8. Gently fold the sausage and sauce mixture into the spaghetti squash strands until well combined.
9. Transfer the mixture to an air fryer-safe baking dish and top evenly with the creamy mild mozzarella cheese and sharp salty Parmesan cheese.
10. Air fry at 375°F for 5–7 minutes, or until the cheese is melted and bubbly with golden spots.
Keenly balanced, this bake offers a delightful contrast of tender spaghetti squash strands against the hearty sausage, all enveloped in a cheesy, herbaceous embrace. Serve it straight from the air fryer for a warm, comforting meal, or pair with a crisp green salad to highlight its rustic, autumnal charm.
Spaghetti Squash Carbonara in the Air Fryer
Yielded from the garden’s bounty, spaghetti squash transforms into a low-carb canvas for this elegant carbonara, where the air fryer delivers perfect al dente strands with remarkable efficiency. This modern twist on a classic Italian dish celebrates simplicity and sophistication in every forkful.
Ingredients
– 1 medium spaghetti squash (about 3 pounds), halved lengthwise and seeded
– 2 tablespoons rich extra virgin olive oil
– 4 slices thick-cut applewood smoked bacon, diced into ¼-inch pieces
– 2 farm-fresh large eggs
– ½ cup freshly grated Parmigiano-Reggiano cheese
– ¼ cup heavy cream
– 3 cloves aromatic garlic, minced
– 1 teaspoon freshly cracked black pepper
– ½ teaspoon fine sea salt
– 2 tablespoons chopped fresh parsley
Instructions
1. Preheat your air fryer to 375°F for 3 minutes.
2. Brush the cut sides of the spaghetti squash halves with 1 tablespoon of extra virgin olive oil.
3. Place the squash halves cut-side down in the air fryer basket.
4. Air fry for 25-28 minutes until the flesh easily shreds with a fork.
5. Carefully remove the squash and let it cool for 5 minutes.
6. While the squash cools, cook the diced bacon in a skillet over medium heat for 6-8 minutes until crispy.
7. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, reserving 1 tablespoon of bacon fat in the skillet.
8. In a medium bowl, whisk together the eggs, Parmigiano-Reggiano, heavy cream, minced garlic, black pepper, and sea salt until smooth.
9. Scrape the spaghetti squash strands into a large bowl using a fork.
10. Heat the reserved bacon fat in the skillet over low heat.
11. Add the squash strands and toss to coat for 1 minute.
12. Remove the skillet from heat and immediately pour in the egg mixture, stirring constantly for 2 minutes until the sauce thickens.
13. Fold in the crispy bacon and remaining 1 tablespoon of olive oil.
14. Garnish with fresh parsley and serve immediately.
Silky strands of squash cradle the creamy, garlic-infused sauce, while the crispy bacon provides a satisfying textural contrast. Serve this elegant dish in warmed bowls with an extra sprinkle of Parmigiano-Reggiano and a side of roasted asparagus for a complete meal that feels both indulgent and nourishing.
Cajun Spiced Air Fryer Spaghetti Squash
Tender strands of spaghetti squash, kissed with the bold warmth of Cajun seasoning, transform into a remarkably satisfying dish when prepared in the air fryer. This method yields a perfect al dente texture while infusing every bite with smoky, aromatic spices, creating a low-carb masterpiece that feels both indulgent and nourishing.
Ingredients
– 1 medium spaghetti squash, halved and seeded
– 2 tablespoons rich extra virgin olive oil
– 1 tablespoon homemade or high-quality Cajun seasoning blend
– ½ teaspoon coarse sea salt
– ¼ teaspoon freshly cracked black pepper
– 2 tablespoons freshly chopped flat-leaf parsley
– ¼ cup finely grated Parmesan cheese
Instructions
1. Preheat your air fryer to 375°F for 5 minutes to ensure even cooking from the start.
2. Carefully slice the spaghetti squash in half lengthwise using a sharp chef’s knife and scoop out the seeds and stringy pulp with a sturdy spoon.
3. Drizzle the cut sides of the squash with extra virgin olive oil, ensuring complete coverage for optimal browning.
4. Evenly sprinkle the Cajun seasoning, coarse sea salt, and freshly cracked black pepper over the oiled surfaces.
5. Place the squash halves cut-side down in the air fryer basket, leaving space between them for air circulation.
6. Air fry at 375°F for 20-25 minutes, until the flesh is easily pierced with a fork but still retains some firmness.
7. Remove the squash from the air fryer and let it rest for 5 minutes to allow the strands to separate more easily.
8. Use a fork to scrape the flesh into spaghetti-like strands, working from the edges toward the center.
9. Gently toss the strands with freshly chopped flat-leaf parsley and finely grated Parmesan cheese until evenly distributed.
Naturally al dente and wonderfully flavorful, the squash strands hold their shape beautifully against the robust Cajun spices. Serve it as a bed for grilled shrimp or chicken, or enjoy it simply as a vibrant, grain-free side dish that celebrates autumn’s bounty.
Lemon Herb Spaghetti Squash in the Air Fryer
Crafted with simplicity and sophistication, this lemon herb spaghetti squash transforms humble ingredients into an elegant dish that celebrates the air fryer’s remarkable ability to create tender, flavorful strands with minimal effort. Combining bright citrus notes with aromatic herbs, it offers a light yet satisfying alternative to traditional pasta, perfect for health-conscious gourmands seeking both nutrition and indulgence. The method yields beautifully separated strands that capture every nuance of the zesty marinade, making it an ideal centerpiece for weeknight dinners or impressive gatherings.
Ingredients
– 1 medium spaghetti squash, halved lengthwise and seeds scooped out
– 2 tablespoons rich extra-virgin olive oil
– 1 teaspoon finely minced fresh garlic
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon finely chopped fresh parsley
– 1 teaspoon finely chopped fresh thyme
– ½ teaspoon coarse sea salt
– ¼ teaspoon freshly cracked black pepper
Instructions
1. Preheat your air fryer to 375°F for 3 minutes to ensure even cooking from the start.
2. Brush the cut sides of the spaghetti squash halves generously with the extra-virgin olive oil, coating all surfaces to promote caramelization and prevent sticking.
3. Place the squash halves cut-side down in the air fryer basket, ensuring they do not overlap for optimal air circulation.
4. Air fry at 375°F for 20 minutes, then carefully flip the halves cut-side up using tongs to check for tenderness—the flesh should pierce easily with a fork.
5. Continue air frying for another 10–15 minutes at 375°F until the edges are golden brown and the flesh shreds effortlessly into strands.
6. Transfer the cooked squash to a large bowl and use two forks to scrape out all the spaghetti-like strands, fluffing them gently to separate.
7. In a small bowl, whisk together the freshly squeezed lemon juice, minced garlic, chopped parsley, thyme, coarse sea salt, and cracked black pepper until well combined.
8. Drizzle the herb-lemon mixture over the warm squash strands and toss thoroughly to coat every strand evenly, allowing the heat to meld the flavors.
9. Let the squash rest for 2 minutes before serving to allow the flavors to fully integrate and the strands to absorb the dressing. Zesty and vibrant, this dish delights with its al dente texture that holds the bright, herbaceous marinade perfectly, offering a refreshing contrast to richer accompaniments. For a stunning presentation, serve it alongside grilled shrimp or as a bed for roasted vegetables, garnished with extra lemon zest and a sprinkle of microgreens to elevate its visual appeal and fresh taste.
Conclusion
Deliciously versatile, these air fryer spaghetti squash recipes make healthy eating easy and exciting. We hope you find new favorites to enjoy—try one today and share your thoughts in the comments or pin this roundup on Pinterest to save for later!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
