This Air Fryer Spaghetti Squash Recipe is a low carb side dish you don't want to miss! This delicious recipe is a surprisingly quick side dish and a healthy way to satisfy when you're craving something rich and cheesy. It's one of our favorite ways to enjoy spaghetti squashes!
Spaghetti squash is easily one of the best winter squashes. It makes a great low-carb substitution for regular spaghetti or angel hair pasta! You will be super pleased with this delicious side dish that's packed with cheese, garlic, and herbs.
Not to mention the total cooking time is less than 30 minutes. We call that a win! If it's your first time using this fabulous squash, don't worry, we have you covered with all the tips and tricks.
If you're looking for more delicious air fryer recipes, be sure to check out these air fryer smashed potatoes, these air fryer garlic parmesan wings, or even these air fryer buffalo chicken jalapeño poppers!
❤️Why you'll love this
- Simple ingredients: You don't need anything fancy for this filling side dish. You can easily find everything you need at nearly any grocery store.
- Naturally low carb & gluten free: No specialty ingredients with any strange additives here! This recipe is naturally low in carbs and free of any gluten.
- Quick & easy: Generally speaking most of us don't want to spend forever cooking meals and sides for average dinners, so this quick and easy side is perfect!
- Packed with flavor: Who doesn't love cheesy, garlicky, herby and onion packed goodness? Yeah, it's absolutely stuffed with flavor using basic ingredients!
Here are the ingredients you will need, plus a few optional additions you don't want to miss!
Here is a list of ingredients, you can see the recipe card for quantities.
- Spaghetti squash
- Olive oil
- Onion & garlic - Fresh is definitely the tastiest option here.
- Ricotta, mozzarella & parmesan cheese - To create the cheesy filling!
- Dry seasonings - Aside from kosher salt and black pepper, we used some Italian seasoning and red pepper flakes.
This Google web story is a different way to view the instructions for how to make this spaghetti squash in the air fryer.
- Preheat the air fryer to 400°F.
- Wash the spaghetti squash and dry with a paper towel.
- Dice onion, and mince garlic. Prepare all ingredients.
- Poke holes in the spaghetti squash and microwave for 3-5 minutes (depending on the size of the squash) on high to soften it, making it easier to cut it into two halves. The holes will help air escape while it heats up so it doesn't explode.
- To cut the squash in half, use a very sharp knife and a secured, sturdy cutting board. Cut in half lengthwise carefully.
- Scoop seeds and slimy insides from the spaghetti squash and discard. No need to peel the squash or remove the stems. This will help keep our bowls and strands in tact.
Coat both halves of the squash with some of the olive oil, reserving some for later. Season generously with salt, pepper, and Italian seasoning, reserving the rest for later.
Place the squash halves on the air fryer basket or trays, then air fry the spaghetti squash at 400°F for 15 - 20 minutes, until the squash is al dente or fork tender and long strands easily separate from the skin of the squash.
*If you'd like to skip the cheesy filling, you can stop here at the 15-20 minute mark, the squash itself is done! Feel free to serve it with whatever you like, like spaghetti sauce, tomato sauce, meatballs etc.
Meanwhile, while the squash is cooking, prepare the cheesy filling. In a skillet over medium heat, add olive oil, onion, and a pinch of salt.
Cook until softened, about 5-7 minutes, then add in garlic, red pepper flakes, Italian seasonings, and black pepper. Cook until garlic is fragrant, about 30 seconds.
Remove the onion, garlic, and seasonings mixture from the skillet and mix together with ricotta cheese, parmesan, and mozzarella.
Using a large spoon, fill the inside of the squash halves with the cheesy ricotta mixture. Add back to the air fryer to warm the cheese.
Bake for an additional 3-5 minutes at 400°F until cheese is golden brown and bubbly.
Garnish with fresh herbs, cracked pepper, and salt. Dig in!
✨Substitutions & variations
IHere are a few of our top suggestions for a few simple swaps or recipe variations!
- Use any fresh or dry herbs of your choosing for this recipe. We would have loved some fresh basil, but we weren't able to find any during our shopping trip.
- No ricotta? No problem. Try using some room temperature cream cheese instead. Just be aware this will be a thicker mixture than with ricotta.
- Add red sauce - Try adding some marinara sauce before adding the cheese for extra flavor.
- No fresh garlic or onion? That's okay, you can use garlic powder and onion powder instead!
- Alfredo - Don't want to make a cheesy filling? You could always use some store bought alfredo sauce to serve with your cooked squash.
💭Frequently asked questions
A perfectly ripe spaghetti squash will be firm, and a golden or dark yellow color. It should be quite heavy. Make sure there are no soft spots or any cracks in the skin. Also make sure the stem is firm, dry and there are no moldy spots.
An average medium spaghetti squash weighs between 4 to 8 pounds. They are available year-round, with a peak season from early fall to winter. This delicious winter squash is truthfully really tasty and easy to find year round!
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Store leftover spaghetti squash in an airtight container for up to 3 days. Reheat gently in the microwave or in the air fryer.
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Air Fryer Spaghetti Squash
- 1 medium whole spaghetti squash
- 3 tablespoons olive oil, divided
- 1 tablespoon kosher salt, divided
- 1 tablespoon Italian seasoning, divided
- 1 teaspoon black pepper, divided
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- ½ teaspoon red pepper flakes
- 8 ounces ricotta cheese
- 4 ounces mozzarella cheese
- 3 ounces parmesan cheese
- Preheat your air fryer to 400°F. Cut the spaghetti squash in half lengthwise, then scoop out the seeds. Season the insides of the squash generously with about 2 teaspoons of salt, ½ teaspoon black pepper, 1 teaspoon of Italian seasoning, and 2 tablespoons of olive oil. Air fry until soft and tender, about 15-20 minutes.
- Meanwhile, in a skillet on the stovetop, heat the remaining olive oil, then add onion with a pinch of salt. Cook until softened, about 3-5 minutes, then add garlic, Italian seasoning, and red pepper flakes and cook until garlic is fragrant- about 30 seconds. Add the onion, garlic, and seasoning mixture to the ricotta, parmesan, and mozzarella and mix well.
- Add the cheese mixture to the insides of the spaghetti squash and air fry for 3-5 minutes at 400°F until cheese is golden brown. Garnish with fresh herbs, salt, and pepper. Enjoy!
- Store in an airtight container in the fridge for up to 3 days.
- Feel free to swap garlic and onion for garlic and onion powder.
- Red pepper flakes and fresh herbs are optional and to taste.
- If you like, you can skip the cheesy herbed filling altogether, but please note the nutrition facts include these ingredients.
- For a full list of substitutions, variations, tips and tricks, please visit the body of this blog post.
These nutrition facts are provided as a courtesy and are only estimates. We cannot guarantee the accuracy.
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