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How to Grill Spaghetti Squash

by Melissa Hamilton

Spaghetti squash is a very versatile yellow winter squash. The spaghetti squash is a blander tasting vegetable, which means you can pair it with a number of seasonings or sauces. Grilled spaghetti squash with a little seasoning makes a delicious side dish, or you can use the flesh of the squash as a healthy substitute for carbohydrate heavy foods like pasta or rice. As a low calorie food, and rich with B vitamins and beta-carotene, grilled spaghetti squash is a treat for your mouth and body.

Heat the grill to medium-high. If your grill has temperature settings, put them on 400 degrees Fahrenheit.

Cut the spaghetti squash in half lengthwise and turn both both pieces flesh side up. Use a spoon to scoop out the seeds and either dispose of the seeds or set them aside to roast later if desired.

Brush melted butter on the flesh of the spaghetti squash. You’ll need one to two tablespoons of butter for each side of the squash. Once the butter is added, season the spaghetti squash if desired.

Wrap the spaghetti squash in foil and place on the grill. Roast for 30 to 40 minutes and remove carefully from the grill when finished. If you want a slightly charred grill taste to your squash, grill flesh side down for five minutes before wrapping in foil, then continue to grill for another 30 minutes.

Use a fork to cut the spaghetti squash flesh into strings, then scoop out with a spoon. Season if desired and serve, or continue with your recipe using the freshly grilled spaghetti squash.

Items you will need
  • Spaghetti squash
  • Cutting knife
  • Spoon
  • Melted butter
  • Basting brush
  • Seasoning (optional)
  • Foil
  • Fork

Tips

  • Select fully yellow spaghetti squash for the best flavor. Spaghetti squash that still has a green rind is unripe and won’t taste or grill well.
  • Try dry rub seasonings sprinkled on the spaghetti squash before grilling for a rich and savory flavor.
  • Roasted spaghetti squash seeds make a tasty snack and can be made just like roasted pumpkin seeds.

References

About the Author

Melissa Hamilton began writing professionally in 2007. She has enjoyed cooking creatively in the kitchen from a young age. In addition to writing cooking articles for various publications, she currently works in the restaurant industry as a food and beverage trainer.

Photo Credits

  • Brand X Pictures/Brand X Pictures/Getty Images