20 Crispy Spaghetti Squash Recipes Air Fryer Delights

Craving crispy, golden spaghetti squash without the fuss? Look no further! These 20 air fryer delights transform humble squash into crunchy noodles, cheesy bakes, and savory bites—perfect for quick weeknight dinners or cozy seasonal meals. Whether you’re an air fryer fanatic or just love a good veggie twist, these recipes will have you hitting ‘print’ faster than you can say ‘seconds, please!’ Dig in!

Garlic Parmesan Spaghetti Squash Air Fryer Bites

These crispy, cheesy bites turn spaghetti squash into an irresistible snack with minimal effort—perfect for game day or a quick side dish.

Ingredients:

• 1 small spaghetti squash (about 2 lbs), halved and seeded
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1/4 cup grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp dried oregano
• 1 tbsp chopped fresh parsley (optional, for garnish)

Instructions:

1. Preheat air fryer to 375°F. Brush the cut sides of the spaghetti squash with 1 tbsp olive oil and place cut-side down in the air fryer basket. Cook for 15 minutes until tender.
2. Use a fork to scrape the squash into strands. Transfer to a bowl and toss with the remaining 1 tbsp olive oil, minced garlic, Parmesan cheese, salt, pepper, and oregano until evenly coated.
3. Scoop tablespoon-sized portions of the mixture into the air fryer basket, leaving space between each. Cook at 375°F for 8–10 minutes, flipping halfway, until golden and crispy.
4. Sprinkle with fresh parsley before serving.

The magic here? The edges crisp up like savory little fritters, while the centers stay tender and garlicky.

Tip: For extra crunch, press the bites gently with a spatula halfway through cooking.

Spicy Cajun Spaghetti Squash Fries

These crispy, flavorful fries are a low-carb twist on classic Cajun spuds—perfect for game day or a guilt-free snack!

Ingredients:

• 1 medium spaghetti squash (about 3 lbs), halved and seeded
• 2 tbsp olive oil
• 1 tbsp Cajun seasoning
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 1/4 tsp cayenne pepper (optional, for extra heat)

Instructions:

1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
2. Slice spaghetti squash into 1/2-inch-thick wedges (like steak fries). Toss with 2 tbsp olive oil, 1 tbsp Cajun seasoning, 1 tsp garlic powder, 1/2 tsp smoked paprika, 1/4 tsp salt, and 1/4 tsp cayenne pepper (if using) until evenly coated.
3. Arrange in a single layer on the baking sheet. Bake for 25–30 minutes, flipping halfway, until edges are crispy and golden.

The magic? The squash strands crisp up like fries while staying tender inside—with a smoky-spicy kick that’ll have you reaching for seconds.

Tip: For extra crunch, broil for 1–2 minutes at the end (watch closely!).

Herb-Roasted Spaghetti Squash Air Fryer Medley

This fuss-free air fryer spaghetti squash comes out perfectly tender with crispy edges, tossed in a garlicky herb blend that’ll make you forget it’s healthy.

Ingredients

• 1 medium spaghetti squash (about 3 lbs), halved and seeded
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp dried thyme
• 1/2 tsp smoked paprika
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 2 tbsp grated Parmesan cheese (optional)

Instructions

1. Preheat air fryer to 375°F. Brush spaghetti squash halves with 1 tbsp olive oil and place cut-side down in the basket (work in batches if needed). Air fry for 15 minutes.
2. Flip squash cut-side up. Drizzle with remaining 1 tbsp olive oil, then sprinkle evenly with 1 tsp garlic powder, 1 tsp thyme, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Air fry 10 more minutes until fork-tender and edges are caramelized.
3. Use a fork to scrape squash into strands, then toss with 2 tbsp Parmesan (if using). Serve immediately.

The high heat of the air fryer gives the squash a roasty depth you can’t get from steaming—plus, it’s ready in half the time of oven-baking!

Tip: For extra crunch, air fry an additional 2-3 minutes after adding the herbs.

Cheesy Spaghetti Squash Casserole Air Fryer Style

This cozy, cheesy casserole turns spaghetti squash into a crispy-edged, melty masterpiece—all made effortlessly in your air fryer!

Ingredients:

• 1 medium spaghetti squash (about 3 cups cooked strands)
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1/4 cup heavy cream
• 1 tbsp chopped fresh parsley (optional garnish)

Instructions:

1. Prep the squash: Halve the spaghetti squash lengthwise and scoop out seeds. Brush cut sides with 1 tbsp olive oil, then sprinkle with 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper.
2. Air fry: Place squash halves cut-side down in the air fryer basket. Cook at 375°F for 20 minutes until tender when pierced with a fork.
3. Shred & mix: Let squash cool slightly, then scrape strands into a bowl. Toss with 1/4 cup heavy cream, 3/4 cup mozzarella, and 2 tbsp Parmesan.
4. Bake again: Transfer mixture back to the air fryer-safe dish, top with remaining 1/4 cup mozzarella and 2 tbsp Parmesan. Air fry at 350°F for 5–7 minutes until cheese is bubbly and golden.
5. Garnish & serve: Sprinkle with fresh parsley if desired. Let rest 2 minutes before scooping.

The magic here? The air fryer gives the squash strands a slightly caramelized texture while keeping the cheese luxuriously gooey—no soggy casseroles here!

Tip: For extra crunch, swap half the mozzarella for sharp cheddar and broil the top for 1–2 minutes after air frying.

Lemon Pepper Spaghetti Squash Air Fryer Wedges

These crispy, citrusy wedges are a game-changer—spaghetti squash gets a bold upgrade with zesty lemon pepper and a golden air-fried crunch.

Ingredients:

• 1 medium spaghetti squash (about 2 lbs), halved and seeded
• 2 tbsp olive oil
• 1 tbsp lemon pepper seasoning
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1 tbsp grated Parmesan cheese (optional)
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat air fryer to 375°F. Cut spaghetti squash into 1-inch-thick wedges (like potato wedges).
2. In a large bowl, toss wedges with 2 tbsp olive oil, 1 tbsp lemon pepper seasoning, 1/2 tsp garlic powder, and 1/4 tsp salt until evenly coated.
3. Arrange wedges in a single layer in the air fryer basket (work in batches if needed). Air fry for 12–14 minutes, flipping halfway, until edges are crispy and golden.
4. Sprinkle with 1 tbsp Parmesan (if using) and fresh parsley. Serve immediately.

The magic here? The air fryer gives the squash a crispy exterior while keeping the strands inside tender—no sogginess in sight!

Tip: For extra tang, squeeze fresh lemon juice over the wedges right before serving.

Buffalo Spaghetti Squash Air Fryer Bowls

These spicy, veggie-packed bowls are a lighter twist on buffalo wings—perfect for game day or a quick weeknight dinner with a kick!

Ingredients:

• 1 medium spaghetti squash (about 3 lbs), halved and seeds removed
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 1/3 cup buffalo sauce
• 1/2 cup shredded rotisserie chicken (optional)
• 1/4 cup crumbled blue cheese
• 2 tbsp chopped green onions

Instructions:

1. Preheat air fryer to 375°F. Brush the cut sides of the spaghetti squash with 1 tbsp olive oil, then sprinkle evenly with 1/2 tsp garlic powder, 1/2 tsp smoked paprika, and 1/4 tsp salt.
2. Place squash halves cut-side down in the air fryer basket. Cook for 15–18 minutes until tender when pierced with a fork.
3. Use a fork to scrape the squash into strands, then toss with 1/3 cup buffalo sauce. Divide between bowls and top with shredded chicken (if using), 1/4 cup blue cheese, and 2 tbsp green onions.

The air fryer gives the squash edges a caramelized crispness, while the buffalo sauce soaks into every strand for bold flavor in every bite.

Tip: For extra crunch, air-fry the squash an additional 2–3 minutes after shredding!

Maple Glazed Spaghetti Squash Air Fryer Chunks

These sweet-savory squash chunks get irresistibly crispy in the air fryer, with just enough sticky maple glaze to make them addictive.

Ingredients

• 1 medium spaghetti squash (about 3 lbs), halved and seeded
• 2 tbsp olive oil
• 2 tbsp pure maple syrup
• 1 tbsp soy sauce
• 1/2 tsp garlic powder
• 1/4 tsp smoked paprika
• 1/4 tsp salt
• 1 tbsp chopped fresh parsley (optional, for garnish)

Instructions

1. Preheat air fryer to 375°F. Cut spaghetti squash halves into 1-inch-wide wedges, then slice crosswise into 2-inch chunks (skin on).
2. In a large bowl, whisk together 2 tbsp olive oil, 2 tbsp maple syrup, 1 tbsp soy sauce, 1/2 tsp garlic powder, 1/4 tsp smoked paprika, and 1/4 tsp salt. Toss squash chunks in the mixture until evenly coated.
3. Arrange squash in a single layer in the air fryer basket (work in batches if needed). Cook for 12 minutes, shaking the basket halfway, until edges are caramelized and tender when pierced with a fork.
4. Sprinkle with fresh parsley if using. Serve immediately – the glaze gets even stickier as it cools!

Tip: For extra crunch, let the cooked chunks sit in the air fryer (turned off) for 5 minutes before serving.

Rosemary and Thyme Spaghetti Squash Air Fryer Slices

These crispy, herb-kissed spaghetti squash slices are a game-changer—ready in minutes with minimal cleanup thanks to your air fryer!

Ingredients:

• 1 small spaghetti squash (about 2 lbs), sliced into 1/2-inch rings, seeds removed
• 2 tbsp olive oil
• 1 tsp chopped fresh rosemary
• 1 tsp chopped fresh thyme
• 1/2 tsp garlic powder
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

Instructions:

1. Preheat air fryer to 375°F. Pat spaghetti squash rings dry with a paper towel.
2. In a small bowl, whisk together 2 tbsp olive oil, 1 tsp rosemary, 1 tsp thyme, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper. Brush both sides of each squash ring with the mixture.
3. Arrange slices in a single layer in the air fryer basket (work in batches if needed). Cook for 12–14 minutes, flipping halfway, until edges are caramelized and centers are tender when pierced with a fork.

The air fryer gives these squash rings a satisfying crispness outside while keeping the inside perfectly noodle-like—ideal for scooping up dips or topping with marinara.

Tip: For extra flavor, sprinkle with grated Parmesan right after cooking while the slices are still hot.

Pesto Spaghetti Squash Air Fryer Toss

This vibrant, low-carb dish turns spaghetti squash into a pesto-packed masterpiece with minimal effort—thanks to your trusty air fryer!

Ingredients:

• 1 medium spaghetti squash (about 3 lbs), halved lengthwise and seeded
• 2 tbsp olive oil, divided
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/3 cup basil pesto (store-bought or homemade)
• 1/4 cup grated Parmesan cheese
• 1 tbsp lemon juice
• 1/4 cup toasted pine nuts
• Red pepper flakes, for garnish (optional)

Instructions:

1. Prep the squash: Brush the cut sides of the spaghetti squash with 1 tbsp olive oil and sprinkle with 1/2 tsp salt and 1/4 tsp black pepper. Place cut-side down in the air fryer basket.
2. Air fry: Cook at 375°F for 20–25 minutes, until the flesh is tender and easily shreds with a fork. Let cool slightly, then use a fork to scrape the squash into strands.
3. Toss: In a large bowl, combine the squash strands with 1/3 cup pesto, 1/4 cup Parmesan, 1 tbsp lemon juice, and the remaining 1 tbsp olive oil. Gently toss until evenly coated.
4. Serve: Top with 1/4 cup toasted pine nuts and a pinch of red pepper flakes (if using).

The air fryer gives the squash a lightly caramelized edge, while the pesto keeps it fresh and herbaceous—perfect for a quick, veggie-forward dinner that feels indulgent.

Tip: For extra crunch, air-fry the squash seeds with a drizzle of oil and salt at 350°F for 10 minutes, then sprinkle them on top!

Spaghetti Squash Air Fryer Fritters

These crispy fritters turn spaghetti squash into a fun, handheld snack with a golden crunch—perfect for dipping or serving as a side.

Ingredients:

• 2 cups cooked spaghetti squash strands (about 1 small squash)
• 1 large egg, beaten
• 1/4 cup grated Parmesan cheese
• 2 tbsp all-purpose flour
• 1/2 tsp garlic powder
• 1/2 tsp dried oregano
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil (for brushing)

Instructions:

1. In a large bowl, mix spaghetti squash, egg, Parmesan, flour, garlic powder, oregano, salt, and pepper until fully combined.
2. Scoop 2-tbsp portions of the mixture and shape into 1/2-inch-thick patties (about 8 total).
3. Preheat air fryer to 375°F. Lightly brush both sides of each fritter with olive oil.
4. Arrange fritters in a single layer in the air fryer basket (work in batches if needed). Cook for 10–12 minutes, flipping halfway, until deeply golden and crisp.

The magic here? The edges get irresistibly crunchy while the centers stay tender—no deep-frying required. Serve with marinara or a lemony yogurt dip for contrast.

Tip: For extra-crispy fritters, let the squash drain in a colander for 10 minutes after cooking to remove excess moisture.

Curry Spiced Spaghetti Squash Air Fryer Cubes

These golden, crispy squash cubes are packed with warm curry flavor and ready in under 30 minutes—perfect for a fuss-free side or veggie-packed snack.

Ingredients:

• 1 medium spaghetti squash (about 3 lbs), seeded and cut into 1-inch cubes
• 2 tbsp olive oil
• 1 tbsp curry powder
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp chopped fresh cilantro (optional, for garnish)

Instructions:

1. Preheat air fryer to 400°F.
2. In a large bowl, toss spaghetti squash cubes with 2 tbsp olive oil, 1 tbsp curry powder, 1 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
3. Arrange squash in a single layer in the air fryer basket (work in batches if needed). Air fry for 18–20 minutes, shaking the basket halfway, until edges are crispy and centers are tender.
4. Garnish with 1 tbsp chopped cilantro if desired. Serve warm.

The air fryer gives these cubes a satisfying crunch while keeping the inside tender—a fun twist on classic roasted squash.

Tip: For extra heat, add a pinch of cayenne to the spice mix!

Spaghetti Squash Air Fryer Nacho Boats

These cheesy, crunchy nacho boats turn spaghetti squash into a fun, low-carb twist on game-day favorites—ready in under 30 minutes!

Ingredients

• 1 medium spaghetti squash (about 2 lbs), halved lengthwise and seeded
• 1 tbsp olive oil
• 1/2 tsp chili powder
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1/2 cup shredded cheddar cheese
• 1/4 cup black beans, rinsed and drained
• 2 tbsp diced red onion
• 2 tbsp chopped fresh cilantro
• 1/4 cup salsa
• 1/4 cup sour cream (for serving)

Instructions

1. Preheat air fryer to 375°F. Brush the cut sides of the spaghetti squash with 1 tbsp olive oil, then sprinkle evenly with 1/2 tsp chili powder, 1/2 tsp garlic powder, and 1/4 tsp salt.
2. Place squash halves cut-side down in the air fryer basket. Cook for 15 minutes, then flip cut-side up and cook another 5 minutes until tender.
3. Use a fork to scrape the squash into “noodles,” leaving them in the shells. Top evenly with 1/2 cup cheddar cheese, 1/4 cup black beans, and 2 tbsp red onion.
4. Return to the air fryer for 3–4 minutes until the cheese melts. Garnish with 2 tbsp cilantro, 1/4 cup salsa, and a dollop of sour cream.

The air fryer gives the squash edges a crispy texture that holds up to all the gooey toppings—no soggy nachos here!

Tip: For extra crunch, broil the boats for 1–2 minutes after air frying.

Honey Sriracha Spaghetti Squash Air Fryer Bites

These crispy, sweet-and-spicy bites are the perfect way to turn spaghetti squash into an addictive snack or side—no oven required!

Ingredients:

• 1 small spaghetti squash (about 2 lbs), halved and seeded
• 2 tbsp olive oil
• 1 tbsp honey
• 1 tbsp Sriracha
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1 tbsp chopped fresh cilantro (optional, for garnish)

Instructions:

1. Preheat air fryer to 375°F. Brush the cut sides of the spaghetti squash with 1 tbsp olive oil and place cut-side down in the air fryer basket. Cook for 15 minutes until tender.
2. Let squash cool slightly, then use a fork to scrape the flesh into strands. Toss with remaining 1 tbsp olive oil, 1 tbsp honey, 1 tbsp Sriracha, 1/2 tsp garlic powder, and 1/4 tsp salt until evenly coated.
3. Return the seasoned squash to the air fryer basket in an even layer (work in batches if needed). Cook at 400°F for 8–10 minutes, tossing halfway, until edges are crispy and caramelized.
4. Garnish with fresh cilantro if using. Serve immediately!

The magic here? The air fryer gives the squash strands a crispy-chewy texture that soaks up the sticky honey-Sriracha glaze beautifully.

Tip: For extra crunch, spread the cooked squash on a parchment-lined baking sheet and broil for 2–3 minutes after air frying.

Spaghetti Squash Air Fryer Pizza Crusts

Who knew spaghetti squash could transform into crispy, golden pizza crusts? This air fryer hack gives you a veggie-packed base that’s sturdy enough to hold all your favorite toppings.

• 1 medium spaghetti squash (about 3 lbs), halved and seeded
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• 1/2 tsp dried oregano
• 1/4 tsp salt
• 1/4 cup shredded mozzarella cheese
• 1 tbsp grated Parmesan cheese

1. Preheat air fryer to 375°F. Brush the cut sides of the spaghetti squash with 1 tbsp olive oil and sprinkle evenly with 1/2 tsp garlic powder, 1/2 tsp oregano, and 1/4 tsp salt.
2. Place squash halves cut-side down in the air fryer basket. Cook for 15 minutes until tender. Let cool slightly, then scrape the flesh into strands with a fork.
3. Mix the squash strands with 1/4 cup mozzarella and 1 tbsp Parmesan. Press the mixture into two 6-inch rounds on parchment paper, compacting tightly.
4. Return the crusts to the air fryer (still at 375°F) and cook for 8–10 minutes until edges are crisp and golden. Flip carefully halfway through.

The magic? The cheese binds the squash into a crust that’s surprisingly sliceable—no floppy veggie base here! Top with sauce and toppings, then air fry another 3–5 minutes to melt.

Tip: For extra crispness, blot the squash strands with a paper towel before mixing with cheese.

Cinnamon Sugar Spaghetti Squash Air Fryer Sticks

These crispy, sweet spaghetti squash sticks are a fun twist on a fall favorite—perfect for snacking or a quirky side dish!

Ingredients:

• 1 medium spaghetti squash (about 2 lbs), halved and seeded
• 2 tbsp melted butter
• 2 tbsp granulated sugar
• 1 tsp ground cinnamon
• 1/4 tsp salt

Instructions:

1. Preheat air fryer to 375°F. Use a fork to scrape the spaghetti squash into long strands (about 4 cups total).
2. In a large bowl, toss the squash strands with 2 tbsp melted butter until evenly coated.
3. In a small bowl, mix 2 tbsp sugar, 1 tsp cinnamon, and 1/4 tsp salt. Sprinkle half over the squash and toss to combine.
4. Arrange squash in a single layer in the air fryer basket (work in batches if needed). Air fry for 10–12 minutes, flipping halfway, until edges are crispy and golden.
5. Transfer to a plate and sprinkle with the remaining cinnamon sugar mixture while warm.

The magic here? The squash strands crisp up like fry-shaped desserts, with caramelized edges and a tender center. Serve with yogurt dip for a sweet-savory contrast!

Tip: For extra crunch, let the sticks cool on a wire rack—they’ll firm up even more.

Spaghetti Squash Air Fryer Stuffed Halves

These stuffed spaghetti squash halves are a game-changer—crispy-edged, cheesy, and packed with flavor, all thanks to your air fryer’s magic.

Ingredients:

• 1 medium spaghetti squash (about 3 lbs), halved lengthwise and seeds removed
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• 1/2 tsp dried Italian seasoning
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/2 cup marinara sauce
• 1/2 cup shredded mozzarella cheese
• 2 tbsp grated Parmesan cheese
• 2 tbsp chopped fresh basil (optional, for garnish)

Instructions:

1. Preheat air fryer to 375°F. Brush the cut sides of spaghetti squash with 1 tbsp olive oil, then sprinkle evenly with 1/2 tsp garlic powder, 1/2 tsp Italian seasoning, 1/4 tsp salt, and 1/4 tsp black pepper.
2. Place squash halves cut-side down in the air fryer basket. Cook for 15 minutes until tender when pierced with a fork.
3. Flip squash cut-side up. Use a fork to fluff the strands, then top each half with 1/4 cup marinara sauce, 1/4 cup mozzarella, and 1 tbsp Parmesan.
4. Return to the air fryer and cook at 375°F for 5 more minutes, until cheese is bubbly and golden.
5. Garnish with fresh basil if desired. Serve hot, scraping extra strands as you go!

The air fryer gives the squash edges a delightful crispness while keeping the center tender—no soggy middles here!

Tip: For extra protein, mix cooked ground turkey or sausage into the marinara before stuffing.

BBQ Spaghetti Squash Air Fryer Chips

These crispy, smoky chips are a genius way to turn spaghetti squash into a crave-worthy snack—no deep-frying required!

Ingredients:

• 1 small spaghetti squash (about 2 lbs), halved and seeded
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp salt
• 1 tbsp BBQ seasoning blend (store-bought or homemade)

Instructions:

1. Preheat air fryer to 375°F. Use a fork to scrape the spaghetti squash into thin strands (about 4 cups).
2. In a large bowl, toss the squash strands with 1 tbsp olive oil, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, and 1/4 tsp salt until evenly coated.
3. Arrange squash in a single layer in the air fryer basket (work in batches if needed). Air fry for 12–15 minutes, shaking halfway, until golden and crispy.
4. Immediately sprinkle with 1 tbsp BBQ seasoning while still warm. Serve right away—they lose crunch fast!

The BBQ seasoning caramelizes slightly on the hot chips, giving them a sweet-and-savory kick that’s downright addictive.

Tip: For extra crispness, blot the squash strands with a towel before seasoning to remove excess moisture.

Spaghetti Squash Air Fryer Hash Browns

These crispy, golden hash browns are a genius way to use spaghetti squash—light, flavorful, and perfectly crunchy without deep-frying.

Ingredients:

• 3 cups cooked spaghetti squash strands (from about 1 small squash)
• 1 large egg, beaten
• 1/4 cup grated Parmesan cheese
• 2 tbsp all-purpose flour
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil (for brushing)

Instructions:

1. Prep the squash: Wrap spaghetti squash strands in a clean kitchen towel and squeeze firmly to remove excess moisture.
2. Mix: In a bowl, combine spaghetti squash, 1 beaten egg, 1/4 cup Parmesan, 2 tbsp flour, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp salt, and 1/4 tsp black pepper. Stir until evenly coated.
3. Shape: Divide mixture into 4 equal portions and press into 1/2-inch-thick patties.
4. Air fry: Lightly brush both sides of each patty with 1 tbsp olive oil. Air fry at 375°F for 12–14 minutes, flipping halfway, until deeply golden and crisp.

The magic here? The squash strands create a lacy, delicate crunch that’s way more interesting than regular hash browns. Serve with a dollop of sour cream or hot sauce!

Tip: For extra-crispy edges, let the patties rest for 5 minutes before air frying.

Spaghetti Squash Air Fryer Taco Shells

These crispy, veggie-packed taco shells are a game-changer—light, flavorful, and ready in under 30 minutes!

Ingredients:

• 1 medium spaghetti squash (about 3 lbs), halved lengthwise and seeded
• 1 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp ground cumin
• 1/2 tsp garlic powder
• 1/4 tsp salt
• Cooking spray

Instructions:

1. Preheat air fryer to 375°F. Brush the cut sides of the spaghetti squash with 1 tbsp olive oil, then sprinkle evenly with 1 tsp chili powder, 1/2 tsp cumin, 1/2 tsp garlic powder, and 1/4 tsp salt.
2. Place squash halves cut-side down in the air fryer basket (work in batches if needed). Air fry for 18–20 minutes, until tender when pierced with a fork.
3. Let cool slightly, then use a fork to scrape the squash into strands. Lightly spray 4–6 small oven-safe bowls or ramekins with cooking spray, then press the squash strands firmly into the bowls to form taco shell shapes.
4. Return the squash shells to the air fryer (still at 375°F) and cook for 5–6 minutes until crisp and golden at the edges. Carefully remove and let cool for 1 minute before filling.

The air fryer gives these shells an irresistible crunch while keeping them sturdy enough to hold all your favorite taco fixings—no soggy bottoms here!

Tip: For extra flavor, sprinkle shredded cheese over the pressed squash before the final air-fry—it’ll melt into a crispy layer.

Spaghetti Squash Air Fryer Breakfast Bowls

These hearty breakfast bowls turn spaghetti squash into crispy, golden nests perfect for holding all your favorite morning toppings—no oven required!

Ingredients:

• 1 small spaghetti squash (about 2 lbs), halved and seeded
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 2 large eggs
• 1/4 cup shredded cheddar cheese
• 1 tbsp chopped fresh chives
• Hot sauce (optional)

Instructions:

1. Brush the cut sides of the spaghetti squash with 1 tbsp olive oil, then sprinkle evenly with 1/2 tsp garlic powder, 1/2 tsp smoked paprika, and 1/4 tsp salt.
2. Place squash halves cut-side down in the air fryer basket. Cook at 375°F for 15 minutes, then flip and cook cut-side up for another 5–7 minutes until tender and edges are lightly browned.
3. Use a fork to scrape the squash into strands, leaving them in the shells. Crack 1 egg into each half, then sprinkle with 1/4 cup cheddar cheese.
4. Return to the air fryer at 350°F for 4–5 minutes until egg whites are set but yolks are still slightly runny (or longer for firm yolks).
5. Top with 1 tbsp chives and hot sauce if desired.

The air fryer gives the squash irresistible crispy edges while keeping the center tender—a game-changer for texture lovers! The runny egg yolk mingles with the cheese for a rich, savory sauce.

Tip: For extra crunch, air-fry a handful of diced bacon with the squash during the last 5 minutes of the first cook.

Conclusion

With 20 crispy, flavorful spaghetti squash recipes perfect for your air fryer, this roundup makes healthy eating deliciously easy! Whether you’re craving cheesy bakes, savory noodles, or crunchy bites, there’s something here for everyone. Try a recipe (or three!) and let us know your favorite in the comments. Loved this list? Share the air fryer love—pin it for later and inspire fellow home cooks!