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Air Fryer Spaghetti Squash Boats

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Cook Time 33 minutes
Pre-heat 3 minutes
Total Time 36 minutes

Ingredients
  

  • 1 medium spaghetti squash (about 2 to 3 pounds)
  • 2 tablespoons olive oil
  • Salt and black pepper
  • 1 teaspoon garlic powder (optional but nice)
  • 1 cup marinara or pasta sauce (store-bought or homemade)
  • 1/2 to 1 cup shredded mozzarella
  • 2 tablespoons grated Parmesan
  • Fresh basil or parsley (for garnish)
  • Optional add-ins: cooked ground turkey or beef, Italian sausage, sautéed mushrooms, baby spinach, cherry tomatoes, olives, pesto, red pepper flakes

Instructions
 

  • Prep the squash. With a sharp knife, trim the stem end for stability. Cut the squash lengthwise into two equal halves. Scoop out the seeds and stringy core with a spoon.
  • Season. Drizzle the cut sides with olive oil. Sprinkle with salt, pepper, and garlic powder. Rub the seasoning into the flesh so it’s evenly coated.
  • Preheat the air fryer to 380°F (193°C). Let it heat for about 3 minutes. A hot basket helps caramelize the edges.
  • Air fry, cut side down. Place the squash halves cut side down in the basket. If your air fryer is small, cook one half at a time. Air fry for 18 to 22 minutes depending on size.
  • Check for doneness. Flip the halves cut side up. The edges should be lightly browned and a fork should slide into the flesh with slight resistance. If still firm, cook 3 to 5 minutes more.
  • Fluff the strands. Using a fork, scrape the flesh from the edges toward the center to create long, spaghetti-like strands. Keep them inside the shell to form your “boats.”
  • Add sauce and toppings. Spoon marinara over each half (about 1/2 cup per boat). Mix lightly with the strands so the sauce reaches the bottom. Add any cooked proteins or veggies now.
  • Top with cheese. Sprinkle mozzarella and Parmesan evenly over the top. Add red pepper flakes if you like heat.
  • Back into the air fryer. Return the boats to the basket, cut side up. Air fry at 360°F (182°C) for 4 to 6 minutes, until the cheese is melted and bubbly with golden spots.
  • Finish and serve. Let the boats rest for 2 minutes so the strands set slightly. Garnish with fresh basil or parsley. Serve with a side salad or garlic bread if you want a fuller meal.