Spaghetti squash is a very versatile yellow winter squash. Its flesh is paler than most winter squashes, with a delicate flavor more akin to zucchini and other summer squashes. The flesh separates into noodle-like strands, which are suitable for pairing with a number of seasonings or sauces. Usually it's baked until tender, but preparing the squash on your grill instead gives it a smoky undertone and a hint of char that adds interest to its otherwise mild taste. As a low calorie food that's 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.
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- University of Illinois Extension: Spaghetti Squash
- The New Vegetarian Grill: 250 Flame-Kissed Recipes for Fresh, Inspired Meals By Andrea Chesman
- 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.
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.