Grilling brings out the mild, sweet, nut-like flavor of spaghetti squash with a minimum of muss and fuss. Look for heavy, firm squash with evenly colored, creamy yellow skin and no bumps or bruises. Spaghetti squash is available in most areas year round, but early autumn through winter are prime time for this tasty, nutritious vegetable. Don't leave the squash on the grill too long; overcooked spaghetti squash tends to become watery and flavorless.

Cutting winter squash is challenging and requires a solid working surface and a sturdy, sharp knife. Rinse the squash thoroughly and scrub it with a vegetable brush, if necessary. Slice the squash in half lengthwise, then cut the squash just next to -- not through -- the stem. Scoop the seeds from the inner cavity with a sturdy metal spoon.

Simple seasonings and a little butter are all you need to grill tasty spaghetti squash. Sprinkle the cut side of the squash with salt and pepper or your favorite seasoning blend, then brush each half with about a tablespoon of melted butter. Heat a grill to 375 degrees Fahrenheit. Place the squash on the grate, cut-side up, and cook it until the flesh is tender and separates easily with a fork, approximately 30 to 50 minutes.

Aluminum foil makes for easy clean up and tender, steamed squash. Put a small amount of water in the cavity of each squash half, then wrap the squash tightly so no steam escapes. Cook the foil-wrapped squash on a medium-hot grill for 35 to 45 minutes, or until the squash feels soft when you squeeze it. Add butter and season as desired, then serve.

Roast spaghetti squash to tenderness in the oven, then heat the squash on the grill just before you're ready to serve. To roast the squash, place the halves in a shallow baking pan with a small amount of water. Bake the squash at 325 F for about 25 minutes. Place the squash on a plate and let it cool to room temperature with the cut side up, then put it on a hot grill, also with the cut side up, for three or four minutes. Add a small amount of butter and a dash of salt, then let the butter melt and serve. You can also add a small amount of brown sugar or molasses along with the butter.