Start by piercing the squash with a knife 1-2 times (like a baked potato) so you can microwave the squash to soften the skin. This is an optional step.
Microwave the squash whole, 4 minutes on high. If you don't want to use the microwave you can also put the squash in a preheating oven for 5 minutes or so. This is an optional step.
Once the squash has cooked in the microwave, carefully remove it (it may be hot).
Cut the squash in half from the stem to the bottom, starting in the middle of the squash. Cut in small pieces (the skin is thick) from the middle down towards the bottom of the squash. Work your way around the squash, stop at the stem.
Use your hands to pull the squash apart, don't try to cut through the stem. Once you have two halves of the squash, use a spoon to remove the seeds.
Place the squash cut side up, skin side down in the air fryer. If you have a smaller air fryer like I do, you may have to stack the squash on top of each other. You want the bottom half to be skin side down, and the top half to be skin side up.
Place in the air fryer and cook at 375F for 25 minutes. If you have to stack the spaghetti squash, you will want to pause cooking after it's been cooking for 15 minutes. Carefully flip the squash so that the one on the bottom is now on the top. Continue cooking.
After 25 minutes, carefully remove one half of the squash from the air fryer (use tongs, an oven mit hand or 2 forks). Take a fork and scrape the flesh, starting where the seeds once were and working your way towards the skin. You will see that noodles are forming. Take a bite of one of the noodles to see if the squash is cooked through. If it still tastes like raw squash, you will need to cook it about 5 more minutes.
If needed, place squash back in air fryer and cook 5 more minutes at 375F.
After done cooking, carefully remove both halves of the squash and scrape the flesh, creating the spaghetti squash noodles.
Tips on air frying a spaghetti squash:
You want to choose a spaghetti squash that will fit in the basket of your air fryer. This usually means that you want to get a smaller sized spaghetti squash or be willing to cook your squash in halves or quarters in the air fryer to accommodate the larger size. Typically a squash around 2 pounds works well.
When picking out a spaghetti squash at the store, you are looking for a squash that is yellow, not pale or almost white. The color of the squash indicates its ripeness. Be sure the skin is unblemished (no bruises or dark marks that would indicate it was punctured). You want a squash that feels heavy for its size.
After cooking, spaghetti squash can be stored in an air tight container for up to 4 days in the fridge. Reheat leftovers in the air fryer at 350F for 5 minutes or use the microwave.
If you decide to only cook ½ of your squash at a time, you can store the uncooked half of squash in the fridge for up to 4 days, covered.
Freeze leftover spaghetti squash in a freezer safe container for up to 3 months after scraping the squash away from the skin. Note: after freezing, the squash may not have the same texture as right out of the air fryer; you may find that it’s a bit more watery after defrosting.