Cheesy Air Fryer Spaghetti Squash

Jump to Recipe - Print Recipe

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!

Two halves of air fryer spaghetti squash with a cheesy topping and basil.

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:

Seasoning spaghetti squash with olive oil, salt and pepper.

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:

Mixing parmesan, mozzarella, cottage cheese, garlic, italian spice blend and red pepper flakes in a bowl.

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.

Spreading cheesy topping onto cooked spaghetti squash.

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.

Eating cheesy air fryer spaghetti squash.

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

Air fryer

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

I don't like cottage cheese! Will I like this recipe?

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!

Is spaghetti squash good for you?

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.

Is spaghetti squash low carb?

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.

Can you eat the skin of spaghetti squash?

Yes, but it's a bit chewy and bitter. I don't find it necessarily pleasant to eat !

Can you eat spaghetti squash seeds?

Yes, you can roast them with olive oil and seasoning, just like you would do with pumpkin seeds. Try out this recipe!

Air fryer spaghetti squash with the noodles separated with a fork.

More Air Fryer Recipes

Try cooking your favourite veggies in the air fryer!

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!