Grilled Spaghetti Squash: A Delicious and Healthy Pasta Alternative
Equipment
- Sharp Knife to slice through the tough skin of the spaghetti squash
- Spoon will help you scoop out the seeds easily
- Grill Tongs to flip your squash halves on the grill
- Grill Brush
- Oil Sprayer to evenly coat your squash with oil—no messy drizzling
- Grill Basket is perfect for keeping things neat and secure
- Grill Thermometer ensures you hit the right temperature every time, so your squash comes out just right
- Silicone Basting Brush lets you spread oils, marinades, or sauces on your squash with precision.
Ingredients
The Basics
- 1 medium spaghetti squash
- 2 tablespoons olive oil For that goldencaramelized finish
- Salt and pepper to taste – Because every great dish needs a little seasoning love.
Optional Seasonings (Pick Your Flavor Adventure)
- Garlic powder or minced garlic
- Paprika or chili powder
- Dried Italian herbs – Basil oregano, or rosemary can add a Mediterranean flair
Toppings to Elevate Your Squash
- Parmesan cheese or nutritional yeast
- Fresh herbs parsley, cilantro, or basil – A sprinkle of freshness to brighten the dish
- Crushed red pepper flakes
Instructions
- Cut It Open : Carefully slice your spaghetti squash in half lengthwise. Use a sharp knife, and make sure your squash is stable on the cutting board to avoid any accidents!
- Deseed : Scoop out the seeds with a spoon, just like you would with pumpkin. Don’t worry if it’s not perfect; some seeds are tough to reach—just get the big ones!
- Season It : Drizzle the insides with olive oil, then sprinkle with salt, pepper, and any seasonings you’re feeling today. Be generous!
- Preheat : Heat your grill to medium heat (about 350°F). You want a good balance of heat to get that nice char without burning the squash.
- Grill Cut Side Down : Place your squash halves on the grill with the cut side facing down. This helps caramelize the flesh and gives it those beautiful grill marks.
- Grill Time : Close the lid and let it cook for about 15-20 minutes. Check after 10 minutes and rotate it if you need to get an even char.
- Check for Doneness : The squash is ready when it’s tender and you can easily scrape the flesh into spaghetti-like strands with a fork. If it needs more time, just toss it back on for a few more minutes.
Notes
Tips for Perfectly Grilled Spaghetti Squash
- Get the Char: If you want those pretty grill marks, resist the urge to move the squash around too much. Let it sit and sizzle!
- Don’t Overcook: The strands should be tender, not mushy. Keep an eye on it—nobody wants a sad, soggy squash!
- Use Indirect Heat: If you’re worried about burning, try placing the squash on the cooler side of the grill and closing the lid to cook it more gently.