Grilled Spaghetti Squash

Why We Love This Recipe

• Easy recipe: If you have a spaghetti squash and a grill, you probably have everything you need to make this recipe. It's also a mostly passive recipe: just place your squash on the grill, let it cook, and flip it once.
• Versatile: Spaghetti squash is great by itself, but it's also great as a stand-in for spaghetti. We like adding pasta sauce to the shredded squash to make a gluten free low-carb pasta.
• Great grilling side dish: This grilled spaghetti squash is an awesome vegetable side dish to throw on the grill alongside your main dishes (burgers, kebabs, etc).
• Meal prep friendly: Grill up several spaghetti squash, shred, then store in the fridge to add to meals all week! It stores perfectly and you can add easily add flavor depending on what you're adding it to.

Ingredients

Here's what you'll need to make this grilled spaghetti squash:

Ingredient Notes

• Spaghetti squash: We used medium-sized spaghetti squash. The larger your squash, the longer it will take to cook.
• Parsley: This is totally optional, but we think it adds a nice fresh flavor one the squash is grilled
• Olive oil: You can skip this if you're trying to make the recipe oil-free, but you may experience some sticking on the grill. You can also sub with another oil of choice, like avocado, sunflower or vegetable oil.

Instructions

(1) Preheat grill to 400˚F / 205˚C. Cut squash in half lengthwise, then use a spoon scoop out the seeds.

(2) Brush each half with ½ tablespoon of olive oil.

(3) Sprinkle each half with ¼ teaspoon of salt and some freshly ground black pepper.

(4) Grill cut side up on indirect heat for 40 minutes, then grill cut side down for 5-10 minutes.

(5) Remove from the grill, sprinkle with the fresh parsley (if using), and let cool for 5-10 minutes.

(6) Use a fork to hold the squash in place while you use another fork to shred the squash. Place in a bowl with the remaining tablespoon of olive oil, and a touch of salt and pepper and stir to coat.

Tips and FAQs

• You will know your squash is done when you can easily create those trademark spaghetti shreds with a fork. It should also be easy to pierce the thick outer skin with a fork.
• Keep your grill lid closed: By closing the grill lid, you turn your grill into an oven. If you don't close the lid, the squash will take a lot longer to cook.
• The size of your spaghetti squash will affect the cooking time. The larger the squash, the longer the cooking time, which could be anywhere from 40-50 minutes for the indirect grilling portion.
• Be very careful when cutting your squash in half. They tend to have a flattish bottom, so place that down on your cutting board, and start cutting from the top down. You'll need a super sharp knife, as the outer skin can be very thick. If you're having trouble, here's what to do:
  • Poke several holes in your squash with a fork, wrap the entire squash in damp paper towel, and microwave on high for 1-2 minutes. Let cool to the touch, then try to slice in half again. This should soften it enough to make it much easier to cut.
• No oil: You can make this recipe without oil - just be aware that when you flip the squash and grill it cut side down, you may experience some sticking.
• Spaghetti squash rings or slices: You can also cut the spaghetti squash into rings, and follow the same cooking process, making sure to flip once during the direct cooking portion. Rings or smaller slices will not take as long to cook as the whole spaghetti squash half, so start checking for doneness earlier.
• Make a big batch for meal prep: This grilled spaghetti squash is the perfect thing to make on a Sunday so you have it for an easy vegetable side dish all week. It's delicious on its own to add in an extra serving of vegetables, but you can also use it as a base for several other main dishes.
• Storage: Store in an airtight container in the fridge for up to a week.

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