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Air Fryer Spaghetti Squash Parm Recipe
Ash Tyrrell

Air Fryer Spaghetti Squash Parm Recipe

I recently tried making this Air Fryer Spaghetti Squash Parm, and honestly, it surprised me in the best way. I wanted something cozy like chicken parmesan but lighter, and this turned out perfect. The air fryer made the squash tender inside with a slightly crisp edge that I loved. Plus, the melted cheese and marinara gave it that comforting Italian vibe
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Total Time 40 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 1 medium spaghetti squash – Choose one that feels heavy for its size; it gives better texture when cooked.
  • 1 tablespoon olive oil – Helps the squash roast evenly and adds subtle richness.
  • 1/2 teaspoon salt – Enhances the natural flavor of the squash.
  • 1/4 teaspoon black pepper – Adds mild heat and balance.
  • 1 cup marinara sauce – Use a good-quality sauce for better flavor depth.
  • 1 cup shredded mozzarella cheese – Freshly shredded melts smoother than pre-packaged.
  • 1/4 cup grated Parmesan cheese – Adds a nutty salty finish.
  • 1 teaspoon Italian seasoning – Brings classic herb flavor to the dish.
  • Fresh basil optional – Adds brightness and a fresh finish.

Method
 

  1. Start by carefully slicing the spaghetti squash in half lengthwise. Scoop out the seeds using a spoon and discard them. Drizzle olive oil over the cut sides and season with salt and pepper for flavor.
  2. Place the squash halves cut-side down in the air fryer basket. Cook at around 375°F (190°C) until the flesh becomes tender and easily pierced with a fork. This step creates perfectly soft strands with slightly crisp edges.
  3. Once cooked, let the squash cool slightly before handling. Use a fork to gently scrape the flesh into spaghetti-like strands. Keep the strands inside the shell to create a natural serving bowl.
  4. Spoon marinara sauce evenly over the shredded squash strands. Sprinkle mozzarella and Parmesan cheese generously on top, ensuring full coverage for a cheesy finish.
  5. Return the stuffed squash halves to the air fryer. Cook for a few more minutes until the cheese melts and becomes bubbly with a slightly golden top. This step brings everything together beautifully.
  6. Remove from the air fryer and let cool slightly before serving. Top with fresh basil or extra Parmesan for added flavor and presentation.

Notes

  • I always choose a smaller squash—it cooks faster and has a sweeter taste.
  • Don’t skip the second air fry; it makes the cheese perfectly bubbly.
  • I like adding a pinch of garlic powder for extra depth.
  • Let the squash cool slightly before shredding—it makes handling easier.
  • I sometimes broil it for a minute after air frying for extra crisp cheese.