Air Fryer Spaghetti Squash

Air Fryer Spaghetti Squash

Spaghetti squash is a winter squash whose flesh, once cooked, pulls apart into long, pasta-like strands with a fork. The air fryer is a fast, mostly hands-off way to cook it: no need to heat a full oven or watch a pot of boiling water, and the dry, circulating heat caramelizes the cut edges a little instead of leaving them waterlogged.

The squash is halved lengthwise and the seeds scooped out, then the cut surfaces get a light coat of oil and salt before going into the basket cut-side up. It cooks until a fork pierces the flesh easily, usually in well under half an hour. Once it has cooled for a few minutes, dragging a fork through the flesh from the sides toward the middle releases the long strands; pulling lengthwise instead tends to break them up short.

On its own the squash has a mild, faintly sweet, nutty flavor and a texture somewhere between al dente pasta and a firm vegetable — it holds its shape far better than boiled squash, since there is no extra water working its way in. Go easy on seasoning beyond salt and pepper; the squash’s own flavor is subtle enough that a heavy spice rub just covers it up.

Treat the strands like a low-carb stand-in for spaghetti: toss with butter and Parmesan, spoon over marinara or another sauce, or finish simply with fresh parsley.

Ingredients

Serves 2-3

  • 1 medium spaghetti squash (about 1.2 kg)
  • 1 tbsp olive oil (or avocado oil)
  • ½ tsp fine salt
  • ¼ tsp ground black pepper
  • ¼ tsp garlic powder (optional)
  • ¼ tsp paprika (or smoked paprika) (optional)
  • grated Parmesan, to serve (optional)
  • butter, to serve (optional)
  • fresh parsley, chopped, to serve (optional)

Directions

Wash and dry the squash, then trim a thin slice off each end so it sits flat. Cut it in half lengthwise, from stem to base. If the skin is too hard to cut through cleanly, microwave the whole squash for 2-3 minutes first to soften it slightly.

Scoop out the seeds and the stringy pulp around them with a spoon and discard. Rub the cut surfaces with the oil, then rub in the salt, pepper, and the garlic powder and paprika if using. Prick the skin a few times with a fork.

Set the halves cut-side up in the air-fryer basket, trimming the outer edges if they are too long to fit. Air-fry at 360°F (180°C) for 25-30 minutes, checking from the 20-minute mark, until a fork goes into the flesh easily and the cut edges are lightly browned. A smaller squash may be done sooner.

Let the halves cool for a few minutes, then drag a fork through the flesh, working from the sides toward the center, to pull it into long strands. Taste and adjust the seasoning.

Serve warm, topped with grated Parmesan, a knob of butter, chopped parsley, or a sauce of your choice.

Notes

For longer strands, cut the squash crosswise into ¾-inch (2 cm) rings instead of halving. Deseed each ring, oil and salt both sides, and air-fry at 360°F (180°C) for 10-14 minutes, flipping halfway.

For extra-dry strands, cook the halves cut-side down at 325°F (165°C) for 15 minutes, then flip cut-side up, brush with melted butter and salt, and cook at 375°F (190°C) for a further 12-15 minutes.

To cook it whole (needs a large air-fryer oven), air-fry the uncut squash at 400°F (204°C) for about 40 minutes, until a fork pierces it easily, then halve, deseed, and scrape into strands as usual.

For an oil-free version, brush the cut surfaces with a little vegetable broth instead of oil.

No air fryer? Bake the halves in the oven at 400°F (204°C) for 35-45 minutes.

Store cooked squash airtight in the fridge for 3-5 days. Reheat in the microwave, on the stovetop, or back in the air fryer at 350-360°F (175-180°C) for 3-4 minutes.

Air fryers vary, so treat the times here as a guide and go by the fork-tender test.