Roasted Spaghetti Squash Parmesan
Roasted Spaghetti Squash Parmesan features spaghetti squash, marinara sauce, mozzarella, and Parmesan; air fry at 375°F for 30 minutes until tender with bubbly melted cheese.
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Method
- 1
Cut spaghetti squash in half lengthwise and scoop out seeds. Brush cut sides with olive oil, salt, and pepper.
- 2
Place cut-side down in the air fryer. Air fry at 375°F for 20-25 minutes until tender when pierced with a fork.
- 3
Flip cut-side up. Use a fork to scrape the flesh into strands inside the shell.
- 4
Spoon marinara over the strands, top with mozzarella and Parmesan. Air fry 3-5 more minutes until cheese is bubbly.
- 5
Garnish with fresh basil and red pepper flakes. Serve in the shell.
Pro tip. Don't try to fit a huge squash — pick one that fits your basket with the lid closed. The squash is done when a fork easily pierces the skin and the flesh shreds into strands.
Why the air fryer wins here
- Ready in 30 minutes. The same dish takes about 48 in a conventional oven, plus preheating.
- Fast-moving hot air browns the outside before the inside dries out, so you get color without babysitting.
- Cleanup is a basket, not a sheet pan and a splattered stovetop.
Storing and reheating
Refrigerate perishable leftovers within 2 hours, or within 1 hour above 90°F. Reheat leftovers to 165°F (74°C) throughout, measured with a food thermometer. USDA leftover safety guidance.
Keep leftovers in the fridge for up to 3 days. Reheat in the air fryer at 350°F for 3-5 minutes rather than the microwave so the outside crisps back up. See the reheat guide for exact times by food.
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