My cheesy air fryer spaghetti squash is the only way to get firm, crispy spaghetti squash noodles to use as pasta or a veggie side. No sogginess here!
Spaghetti squash is one of those veggies that's actually really tasty- if you cook it right. When I've made it in the instant pot and oven in the past, I was left with a soggy mess. Thankfully I cracked the code, and it's all thanks to my good friend, the air fryer!
Air fryer spaghetti squash allows the outside to get crispy, avoiding a soggy base. The strands come out perfectly cooked and firm, so you can eat it like pasta, a veggie side dish, or add to a spaghetti squash casserole. This is my tried and true method- enjoy!
Why This Recipe Is Dietitian Approved
- Eat more veggies. Spaghetti squash has nutrients like fibre, B vitamins, potassium and vitamin C. It's an amazing addition to your diet, especially if you're sick of other winter vegetables.
- Pasta alternative. No, regular pasta is NOT bad for you! But if you're gluten-free or looking for a fibre boost, consider trying out spaghetti squash or even mixing it with regular pasta.
- The whole family will love it. Everyone at the table with adore spaghetti squash, especially when it comes with a melty, cheesy crust.
Ingredients
Spaghetti squash. Unlike other types of squash, spaghetti squash has a stringy texture that looks like noodles when you pull it out with a fork. It's not like the butternut squash you're used to, but it's so delicious when cooked right.
Olive oil. I typically have olive oil on hand, however avocado oil or any neutral oil of choice will work.
Cottage cheese. My favourite not-so-secret ingredient to add a creamy texture and protein boost to pasta dishes (try my alfredo pasta), without adding much addition fat. I recommend using 2% cottage cheese in this recipe.
Parmesan cheese. I recommend using shredded parmesan cheese as this melts the best. You may use finely grated if that is what is available to you, however it may not melt quite as well.
Mozzarella. For the ultimate melt factor, I recommend shredding your own mozzarella cheese. Pre-shredded cheeses usually have stabilizers added that decrease the melting capacity of the cheese.
Garlic. Fresh garlic is best for the most flavour, however pre-minced garlic will work if you are in a time crunch.
Italian spice blend. This is a staple ingredient in my kitchen, however if you don’t have any on hand just use ½ tablespoon of dried basil and ½ tablespoon of dried oregano.
Red pepper flakes. Add a little spice to your squash! If you aren’t a fan of spice, feel free to leave them out.
The complete ingredient list with measurements can be found in the recipe card below.
Instructions
To prepare your spaghetti squash:
Use a fork to pierce holes in a straight line lengthwise on your squash from the top to the bottom (this will be where you are cutting the squash).
Microwave for about 2 minutes to soften the squash and make it easier to cut. The squash may be HOT when removing from the microwave so please be careful!
Use a sharp knife to follow the pierced holes to slice your squash in half lengthwise (leave the stem on the squash as this will help create longer squash “noodles”).
Use a spoon to scoop out the seeds from each half of the squash.
To cook your spaghetti squash:
Preheat the air fryer to 360F. Brush each half with a layer of olive oil and sprinkle with salt and black pepper.
Place in the basket of your air fryer (ensuring the two halves are fairly equally spaced and not overlapping) and bake for about 22-25 minutes.
For the cheesy topping:
While the spaghetti squash is in the air fryer, combine parmesan, mozzarella, cottage cheese, garlic, italian spice blend and red pepper flakes in a medium mixing bowl.
Once the spaghetti squash is brown, spread an even layer of the cheese topping along the inside of each of the halves.
Air fry and 400F for an additional 3-5 minutes, until the cheese is melted and brown.
Garnish with basil and enjoy!
Substitutions and Variations
To make gluten-free: This recipe is naturally gluten-free. Spaghetti squash is a yummy gluten-free pasta alternative to try!
To make vegan: Create a vegan “cheesy topping” by combining 1 cup dairy free cheese + ¼ cup dairy free cream cheese, along with the garlic, red pepper flakes and Italian spice blend.
To make nut-free: This recipe is naturally nut-free.
You can enjoy this cheesy air fryer spaghetti squash as is, or use it as a base for your own recipe. Here's what I like adding:
- Roasted vegetables
- Spinach or kale
- Blistered cherry tomatoes
- Protein (sliced chicken breast, turkey sausage or shrimp)
- Pairing with your favourite pasta sauce (I love my green pasta sauce!)
- Pesto
Equipment
Storage
Mix everything together and store leftovers in the fridge for up to 4 days in an airtight container. To reheat, microwave for about 1 minute 30 seconds.
Top Tip
It’s important the squash halves don't overlap too much in your air fryer. If you are unable to place the two halves side by side, try baking in batches.
If they only overlap slightly (ie. one of the squash is slightly tilted), that is fine. In this case, I suggest alternating which half is facing down halfway through cooking to ensure both sides are cooked.
Frequently Asked Questions
Even if you aren't a fan of the texture of cottage cheese curds, I promise you won't even notice them once they're melted!
Spaghetti squash is a great source of fiber, making it a great alternative to pasta if you are looking for a new vegetable to try! I recommend pairing with veggies, protein and healthy fat for a full meal.
It still has carbs, but only half the amount in traditional pasta. I love regular pasta and spaghetti squash, and sometimes even mix them! It's totally up to your needs and what you're feeling in the moment.
Yes, but it's a bit chewy and bitter. I don't find it necessarily pleasant to eat !
Yes, you can roast them with olive oil and seasoning, just like you would do with pumpkin seeds. Try out this recipe!
More Air Fryer Recipes
Try cooking your favourite veggies in the air fryer!
- Air Fryer Butternut Squash
- Air Fryer Carrot Fries
- Air Fryer Apples
- Garlic Parm Air Fryer Sweet Potatoes
PS. I love seeing my recipes in action! If you decide to make air fryer spaghetti squash, don't forget to snap a photo and tag me on Instagram- @nourishedbynic or leave a comment and rating below letting me know how you liked it!
📖 Recipe
Cheesy Air Fryer Spaghetti Squash
Ingredients
- 1 spaghetti squash around 1 lb
- 1 tablespoon olive oil
- Salt and black pepper to taste
- ½ cup parmesan cheese shredded
- ½ cup mozzarella cheese shredded
- ½ cup 2% cottage cheese
- 3 cloves garlic pressed
- 1 tablespoon Italian spice blend
- ½ teaspoon red pepper flakes
- Fresh basil for serving
Instructions
To prepare your spaghetti squash:
- Use a fork to pierce holes in a straight line lengthwise on your squash from the top to the bottom (this will be where you are cutting the squash).
- Microwave for about 2 minutes to soften the squash and make it easier to cut. The squash may be HOT when removing from the microwave so please be careful!
- Use a sharp knife to follow the pierced holes to slice your squash in half lengthwise (leave the stem on the squash as this will help create longer squash “noodles”).
- Use a spoon to scoop out the seeds from each half of the squash
To cook your spaghetti squash:
- Preheat the air fryer to 360F. Brush each half with a layer of olive oil and sprinkle with salt and black pepper.
- Place in the basket of your air fryer (ensuring the two halves are fairly equally spaced and not overlapping) and bake for about 22-25 minutes.
For the optional cheesy topping:
- While the spaghetti squash is in the air fryer, combine Parmesan, mozzarella, cottage cheese, garlic, Italian spice blend and red pepper flakes in a medium mixing bowl.
- Once the spaghetti squash is brown, spread an even layer of the cheese topping along the inside of each of the halves. Air fry and 400F for an additional 3-5 minutes, until the cheese is melted and brown.
- Garnish with basil and enjoy!
Elisa says
I made this t
last night and my husband said “I don’t like spaghetti squash and I was ready to eat it and thank you but not enjoy it” but he said he surprisingly loved it and wants it to be a regular meal of ours! We paired it with simple oven roasted lemon herb chicken breasts.
Katrina says
This is THE BEST spaghetti squash recipe I have made to date. It smelled amazing those last 5 minutes, and was flavourful and filling and made my soul sing!! Thank you!!! I will forever air fry my spaghetti squash!
Charlotte Chan says
I’ve never made spaghetti squash in the air fryer but this was SO good and super easy. Stuffed mine with lentil bolognese and cheese for a quick dinner!