10 Air Fryer Spaghetti Squash Recipes for Easy Weeknight Dinners

Spaghetti squash and the air fryer are a genuinely good match, because the dry heat turns the inside into tender strands while the cut edges pick up a little chew. Its mild sweetness soaks up whatever you pair with it, so the same roasted squash can go creamy, spicy, bright, or deeply savory. The ten recipes below take that same air-fried base in genuinely different directions, from a simple butter and cheese side to full skillet-style dinners.

Start with Classic Air Fryer Spaghetti Squash if you are new to cooking it. Go for the Spicy Buffalo Chickpea version if you want real heat, the Creamy Tuscan one if you like a rich sauce, and the Maple Sriracha Bowls if you want something sweet and sticky.

Which Spaghetti Squash Should You Make?

Classic Air Fryer Spaghetti Squash

This is the version to learn first, because it gives you the basic method and a neutral base that works with anything you put on top. You want a light coat of oil and a good pinch of salt on the cut sides, and then the air fryer does the rest.

Ingredients (makes 4 servings)

• Spaghetti squash, halved lengthwise and seeded: 1 (about 1.4 kg / 3 lb)
• Olive oil: 30 ml (2 tbsp)
• Fine sea salt: 1 tsp
• Black pepper: 1/2 tsp
• Unsalted butter, softened: 30 g (2 tbsp)
• Fresh parsley, chopped: 2 tbsp

Instructions

Step 1: Preheat your air fryer to 375F (190C). Rub the cut sides of both squash halves with the 30 ml (2 tbsp) olive oil, then season them with 1 tsp salt and 1/2 tsp pepper. You should be able to feel the oil coat the inside threads, not just the rim.

Step 2: Place one squash half cut side down in the basket, or both if your air fryer has room. Air fry for 18 minutes, then test the thickest part with a fork. If it slides through without resistance, pull it; if not, give it another 3 to 5 minutes. You will hear the edges start to crisp right around the 15-minute mark.

Step 3: Repeat with the second half if needed, then set both halves cut side up to cool for a few minutes. Hold a clean towel in one hand and use a fork to scrape the flesh into long strands. You want to get all the way to the rind without tearing through it.

Step 4: Pile the strands into a bowl and toss them with 30 g (2 tbsp) softened butter and 2 tbsp chopped parsley. Serve hot as a side, or add your own sauce. You will notice the strands stay separate and have a mild, sweet bite.

Garlic Parmesan Air Fryer Spaghetti Squash

If you like the simple roasted flavor but want it with a little more pull, this is the one to make on a weeknight. You will add the garlic before the squash goes in, so it toasts in the oil while the strands brown, and a shower of Parmesan melts into the warm squash.

Ingredients (makes 4 servings)

• Spaghetti squash, halved lengthwise and seeded: 1 (about 1.4 kg / 3 lb)
• Olive oil: 45 ml (3 tbsp)
• Garlic cloves, minced: 4
• Fine sea salt: 3/4 tsp
• Black pepper: 1/2 tsp
• Grated Parmesan cheese, divided: 60 g (2/3 cup)
• Unsalted butter, melted: 30 g (2 tbsp)
• Fresh parsley, chopped: 2 tbsp

Instructions

Step 1: Preheat your air fryer to 400F (200C). In a small bowl, stir together 45 ml (3 tbsp) olive oil, 4 minced garlic cloves, 3/4 tsp salt, and 1/2 tsp pepper. You will smell the garlic almost immediately, and you want that mix to sit for 5 minutes while the air fryer heats.

Step 2: Brush both cut sides of the squash with the garlic oil, making sure the garlic bits get into the little hollows. Place one half cut side down in the basket, or both if they fit, and air fry for 16 minutes. You should see the top edge pulling away from the rind and turning deep gold.

Step 3: Flip the squash so the cut side faces up, then sprinkle 40 g (about 1/3 cup) of the Parmesan over the two halves. Air fry for another 5 minutes, until the cheese melts and the exposed strands look dry at the tips. You want the cheese to brown in spots, not burn.

Step 4: Let the squash rest a few minutes, then scrape the strands into a bowl. Add 30 g (2 tbsp) melted butter, 2 tbsp parsley, and the remaining 20 g (about 1/4 cup) Parmesan, and toss until every strand is coated. You will see the strands glisten.

Step 5: Pile the squash onto plates and serve it hot. You get crisp edges and deep garlic butter in every bite.

Air Fryer Spaghetti Squash with Pesto and Tomatoes

You get the golden strands from the air fryer, plus sweet cherry tomatoes and a big spoonful of basil pesto. This version is bright and fast, and it works with whatever tomatoes you have on the counter.

Ingredients (makes 4 servings)

• Spaghetti squash, halved lengthwise and seeded: 1 (about 1.4 kg / 3 lb)
• Olive oil, divided: 30 ml (2 tbsp)
• Fine sea salt: 1/2 tsp
• Black pepper: 1/4 tsp
• Cherry tomatoes, halved: 300 g (2 cups)
• Basil pesto: 80 g (1/3 cup)
• Pine nuts, toasted: 30 g (1/4 cup)
• Shaved Parmesan, for serving: 30 g (1/3 cup)
• Fresh basil leaves: a small handful

Instructions

Step 1: Preheat your air fryer to 400F (200C). Rub the squash halves with 15 ml (1 tbsp) of the olive oil, 1/2 tsp salt, and 1/4 tsp pepper, then place them cut side down in the basket. Air fry for 16 minutes, until a fork meets almost no resistance.

Step 2: While the squash cooks, toss 300 g (2 cups) halved cherry tomatoes with the remaining 15 ml (1 tbsp) olive oil and a pinch of salt. You can leave them on the counter so they soften slightly and release a little juice.

Step 3: Pull the squash and let it cool cut side up for a few minutes. Scrape the strands into a large bowl and fold in 80 g (1/3 cup) basil pesto. You want every strand to take on that green herbal coating.

Step 4: Add the tomatoes and their juices, plus 30 g (1/4 cup) pine nuts, and toss once more. Shave 30 g (1/3 cup) Parmesan over the top and scatter the basil leaves. Serve warm or at room temperature with a spoon.

Spicy Buffalo Chickpea Spaghetti Squash

This one is for anyone who wants a vegetarian bowl with real heat and a little crunch. The chickpeas go into the air fryer after the squash comes out, so they crisp up in the same hot basket while you shred the strands.

Ingredients (makes 2 servings)

• Spaghetti squash, halved lengthwise and seeded: 1 (about 1.4 kg / 3 lb)
• Olive oil, divided: 30 ml (2 tbsp)
• Fine sea salt: 1/2 tsp
• Cooked chickpeas, drained and patted dry: 400 g (1 can)
• Buffalo hot sauce: 60 ml (1/4 cup)
• Unsalted butter, melted: 30 g (2 tbsp)
• Plain Greek yogurt: 120 g (1/2 cup)
• Lemon juice: 1 tbsp
• Celery stalks, thinly sliced: 2
• Green onions, sliced: 2

Instructions

Step 1: Preheat your air fryer to 400F (200C). Rub the squash halves with 15 ml (1 tbsp) olive oil and 1/2 tsp salt, then place them cut side down in the basket. Air fry for 16 minutes, until the strands pull away from the rind at the edges.

Step 2: Remove the squash and set it aside to cool. Toss 400 g drained chickpeas with the remaining 15 ml (1 tbsp) olive oil and a pinch of salt, then add them to the basket. Air fry the chickpeas for 8 minutes, shaking once, so they turn crisp and golden.

Step 3: Whisk 60 ml (1/4 cup) buffalo hot sauce with 30 g (2 tbsp) melted butter in a medium bowl. You want the sauce to come together into a smooth, glossy coat for the chickpeas.

Step 4: Scrape the squash strands into a large bowl, then fold in the celery, half the green onions, and half the buffalo butter. Toss the crispy chickpeas with the remaining buffalo butter in the bowl you just used. You can keep the squash warm while the chickpeas soak up the sauce.

Step 5: Stir 1 tbsp lemon juice into 120 g (1/2 cup) Greek yogurt until smooth. Spoon the yogurt over the squash, then pile on the sauced chickpeas and the rest of the green onions. Serve the bowls right away, while the chickpeas are still crunchy.

Cheesy Southwestern Spaghetti Squash Boats

This one turns the roasted halves into a full dinner with black beans, corn, and a good dose of melted cheese. You get all the texture of a stuffed pepper, but the squash strands tuck into the sauce better.

Ingredients (makes 4 servings)

• Spaghetti squash, halved lengthwise and seeded: 1 (about 1.4 kg / 3 lb)
• Olive oil: 30 ml (2 tbsp)
• Fine sea salt: 1/2 tsp
• Black beans, drained and rinsed: 400 g (1 can)
• Frozen corn kernels, thawed: 150 g (1 cup)
• Salsa: 240 ml (1 cup)
• Ground cumin: 1 tsp
• Smoked paprika: 1/2 tsp
• Shredded Monterey Jack cheese: 120 g (1 cup)
• Fresh cilantro, chopped: 3 tbsp

Instructions

Step 1: Preheat your air fryer to 400F (200C). Rub the squash halves with 30 ml (2 tbsp) olive oil and 1/2 tsp salt, then set them cut side down in the basket. Air fry for 16 minutes, until the rind gives slightly when you squeeze the edge.

Step 2: In a bowl, stir together 400 g black beans, 150 g corn, 240 ml (1 cup) salsa, 1 tsp cumin, and 1/2 tsp smoked paprika. You can leave the mixture chunky, because it will soften more under the cheese.

Step 3: Let the squash cool cut side up for 5 minutes. Use a fork to loosen the strands inside each shell, but leave them in place so the halves become boats. You want a shallow well in the middle for the filling.

Step 4: Pile the black bean mixture into both squash halves, pressing it down gently. Sprinkle 120 g (1 cup) shredded Monterey Jack over the top, then return the boats to the air fryer. Cook for 5 minutes, until the cheese melts and browns at the edges.

Step 5: Scatter 3 tbsp cilantro over the hot boats and serve them right from the shell. You will have a smoky, cheesy dinner with no extra plates to wash.

Air Fryer Spaghetti Squash with Chicken Sausage and Kale

This is the one to make when you want a complete dinner with no extra pans. You will cook the chicken sausage in the air fryer basket beside the squash, so the savory juices mix into the strands later.

Ingredients (makes 4 servings)

• Spaghetti squash, halved lengthwise and seeded: 1 (about 1.4 kg / 3 lb)
• Olive oil: 30 ml (2 tbsp)
• Fine sea salt: 1/2 tsp
• Black pepper: 1/2 tsp
• Fully cooked chicken sausage, sliced into rounds: 4 links (about 450 g / 1 lb)
• Lacinato kale, stems removed and chopped: 100 g (4 cups)
• Garlic cloves, minced: 3
• Chicken stock: 120 ml (1/2 cup)
• Lemon juice: 1 tbsp
• Grated Pecorino Romano: 30 g (1/3 cup)

Instructions

Step 1: Preheat your air fryer to 400F (200C). Rub the squash halves with 30 ml (2 tbsp) olive oil, 1/2 tsp salt, and 1/2 tsp pepper, then place them cut side down on one side of the basket. Lay 450 g sliced chicken sausage on the other side in a single layer.

Step 2: Air fry for 10 minutes, then lift the sausage out with tongs and set it aside. You will see the sausage rounds have browned on the edges while the squash keeps cooking. Return the basket and give the squash another 7 to 10 minutes, until a fork slides through the thickest part.

Step 3: Let the squash cool for a few minutes, then scrape the strands into a large bowl. Add 100 g chopped kale, 3 minced garlic cloves, 120 ml (1/2 cup) chicken stock, and 1 tbsp lemon juice to the hot strands. You can use your hands to massage the kale briefly so it wilts into the warm squash.

Step 4: Fold in the browned chicken sausage and 30 g (1/3 cup) Pecorino Romano. Toss everything until the stock and lemon juice coat the strands, and you can smell the garlic rising from the bowl.

Step 5: Divide the mixture among bowls and serve hot, with extra cheese on the table if you want it. This is a full dinner that comes together while the air fryer does most of the work.

Creamy Tuscan Air Fryer Spaghetti Squash

This is a rich, skillet-style sauce folded into roasted squash, with sun-dried tomatoes, spinach, and cream cheese doing the heavy lifting. If you want a cozy bowl that tastes like a slow-cooked dinner, this is it.

Ingredients (makes 4 servings)

• Spaghetti squash, halved lengthwise and seeded: 1 (about 1.4 kg / 3 lb)
• Olive oil: 30 ml (2 tbsp)
• Fine sea salt: 1/2 tsp
• Black pepper: 1/4 tsp
• Sun-dried tomatoes in oil, drained and chopped: 80 g (1/2 cup)
• Baby spinach: 100 g (4 cups)
• Cream cheese, softened: 120 g (4 oz)
• Chicken stock: 120 ml (1/2 cup)
• Garlic cloves, minced: 3
• Grated Parmesan, divided: 50 g (1/2 cup)
• Italian seasoning: 1 tsp
• Red pepper flakes: 1/4 tsp

Instructions

Step 1: Preheat your air fryer to 400F (200C). Rub the squash halves with 30 ml (2 tbsp) olive oil, 1/2 tsp salt, and 1/4 tsp pepper, then place them cut side down in the basket. Air fry for 16 minutes, until the edges pull away from the rind.

Step 2: While the squash cooks, stir together 120 g (4 oz) softened cream cheese, 120 ml (1/2 cup) chicken stock, 3 minced garlic cloves, 1 tsp Italian seasoning, and 1/4 tsp red pepper flakes until smooth. You want a pourable sauce that will cling to the strands.

Step 3: Pull the squash and let it cool cut side up for 5 minutes. Scrape the strands into a large bowl, then fold in 80 g (1/2 cup) sun-dried tomatoes and 100 g (4 cups) baby spinach. The heat from the squash will wilt the spinach as you stir.

Step 4: Pour the cream cheese mixture over the squash and add half of the 50 g (1/2 cup) Parmesan. Toss until every strand is coated in the creamy sauce. You should see the spinach darken and the sun-dried tomatoes distribute evenly.

Step 5: Pile the mixture back into the squash shells and sprinkle the remaining Parmesan on top. Air fry for 5 minutes, until the cheese on top is melted and the edges look set. Serve the boats hot, straight from the basket.

Air Fryer Spaghetti Squash Pad Thai

This version leans on the squash’s noodle shape and a quick peanut sauce for a bright, tangy bowl. You can make it fully vegetarian with tofu, or use shredded chicken if you want more heft.

Ingredients (makes 3 servings)

• Spaghetti squash, halved lengthwise and seeded: 1 (about 1.4 kg / 3 lb)
• Olive oil: 30 ml (2 tbsp)
• Fine sea salt: 1/2 tsp
• Cooked chicken breast, shredded: 300 g (2 cups)
• Smooth peanut butter: 80 g (1/3 cup)
• Lime juice: 2 tbsp
• Soy sauce or tamari: 45 ml (3 tbsp)
• Warm water: 60 ml (1/4 cup)
• Shredded cabbage and carrot mix: 150 g (2 cups)
• Chopped roasted peanuts: 40 g (1/4 cup)

Instructions

Step 1: Preheat your air fryer to 400F (200C). Rub the squash halves with 30 ml (2 tbsp) olive oil and 1/2 tsp salt, then place them cut side down in the basket. Air fry for 16 minutes, until a fork pierces the skin and flesh without resistance.

Step 2: While the squash roasts, whisk 80 g (1/3 cup) peanut butter, 2 tbsp lime juice, 45 ml (3 tbsp) soy sauce, and 60 ml (1/4 cup) warm water in a large bowl. You want a sauce that drips slowly off the whisk, so add another splash of water if it feels too stiff.

Step 3: Let the squash cool for a few minutes, then scrape the strands into the bowl with the peanut sauce. Add 300 g (2 cups) shredded chicken and 150 g (2 cups) cabbage and carrot mix. Toss with two forks, lifting the strands up so the sauce coats everything.

Step 4: Return the squash mixture to the air fryer basket in a loose pile, or leave it in the bowl if you want it cooler. Air fry for 4 minutes just to warm the chicken through and wilt the cabbage slightly. You will see the sauce thicken a little at the edges.

Step 5: Transfer the pad thai to bowls and scatter 40 g (1/4 cup) chopped peanuts over the top. Serve with extra lime wedges if you have them, and eat it while the strands are still glossy.

Lemon Dill Air Fryer Spaghetti Squash with Feta

This is the bright, herby version I turn to when the squash needs to feel light but still satisfying. The lemon and dill go in at the end so they stay fresh, and the feta adds a salty, creamy bite against the crisp strands.

Ingredients (makes 4 servings)

• Spaghetti squash, halved lengthwise and seeded: 1 (about 1.4 kg / 3 lb)
• Olive oil: 30 ml (2 tbsp)
• Fine sea salt: 1/2 tsp
• Black pepper: 1/4 tsp
• Fresh dill, chopped: 3 tbsp
• Lemon zest: 1 tsp
• Lemon juice: 2 tbsp
• Feta cheese, crumbled: 100 g (3/4 cup)
• Toasted pine nuts: 30 g (1/4 cup)

Instructions

Step 1: Preheat your air fryer to 400F (200C). Rub the squash halves with 30 ml (2 tbsp) olive oil, 1/2 tsp salt, and 1/4 tsp pepper, then set them cut side down in the basket. Air fry for 16 minutes, until the strands separate when you drag a fork through the edge.

Step 2: While the squash cooks, combine 3 tbsp fresh dill, 1 tsp lemon zest, 2 tbsp lemon juice, and 100 g (3/4 cup) feta in a large bowl. You can leave the feta in small crumbles so every bite gets a salty hit.

Step 3: Let the squash cool for a few minutes, then scrape the strands into the bowl with the lemon and feta mixture. Add 30 g (1/4 cup) toasted pine nuts and toss gently. You want the strands to pull the lemon juice through without mashing the feta into a paste.

Step 4: Taste the squash and add a little more salt or lemon juice if it needs it. Serve the bowl warm or at room temperature, with an extra scattering of feta and dill on top if you like. The crisp squash edges will give each bite a light crunch.

Maple Sriracha Air Fryer Spaghetti Squash Bowls

This one is for nights when you want something sweet, sticky, and just hot enough to keep you going back for another bite. The sauce gets brushed on at the end so the squash edges caramelize under the air fryer’s heat.

Ingredients (makes 2 servings)

• Spaghetti squash, halved lengthwise and seeded: 1 (about 1.4 kg / 3 lb)
• Olive oil: 30 ml (2 tbsp)
• Fine sea salt: 1/2 tsp
• Sriracha: 30 ml (2 tbsp)
• Maple syrup: 45 ml (3 tbsp)
• Soy sauce or tamari: 15 ml (1 tbsp)
• Toasted sesame oil: 10 ml (2 tsp)
• Garlic cloves, minced: 2
• Toasted sesame seeds: 1 tbsp
• Green onions, sliced: 2

Instructions

Step 1: Preheat your air fryer to 400F (200C). Rub the squash halves with 30 ml (2 tbsp) olive oil and 1/2 tsp salt, then place them cut side down in the basket. Air fry for 16 minutes, until the skin dimples when you press it with a spoon.

Step 2: In a small bowl, whisk 30 ml (2 tbsp) Sriracha, 45 ml (3 tbsp) maple syrup, 15 ml (1 tbsp) soy sauce, 10 ml (2 tsp) sesame oil, and 2 minced garlic cloves. You should get a glossy sauce that coats the back of a spoon and smells sweet and sharp.

Step 3: Flip the squash halves cut side up and brush half of the maple Sriracha sauce over the strands. Air fry for 4 minutes, so the sauce bubbles and the edges of the squash begin to caramelize. You will see dark, sticky spots forming along the rim.

Step 4: Scrape the squash strands into a bowl and pour the remaining sauce over them, tossing gently. Top with 1 tbsp toasted sesame seeds and 2 sliced green onions. You want the sauce to cling to every strand.

Step 5: Divide the bowls between two plates and serve hot. The sticky heat will mellow a little as you eat, and the sesame seeds add a light crunch.

The one move that matters most across all these recipes is drying the cut surfaces before the oil goes on. Use a paper towel to blot the squash halves, and the strands will brown instead of steam, which gives you those separate, chewy pieces you actually want. Pick a version that matches your mood and make it tonight.