Once you try these spaghetti squash recipes on the grill, you’ll never go back to the oven. Grilling adds so much natural flavor and results in the most amazing texture. Tender, sweet and dotted with rich roasted bits of the caramelized squash.
I usually post a snap of our dinner on Instagram and I saw several comments from followers asking how I grilled my spaghetti squash. I thought a simple post with a few different spaghetti squash recipes would really help out!
Simply start by cutting the spaghetti squash in half lengthwise. I say simply as a bit of a joke, because if you’ve ever had to cut a spaghetti squash in half, you know it can be a pain in the butt. Make sure you’ve got a great, sharp chef’s knife (my husband gave me this one for Mother’s Day AND it’s really affordable). Trim off about an inch from each end of the squash before slicing lengthwise. Use a big spoon to scrape the inside seeds and strings out and you’re ready to go!
Follow the recipe below for perfectly grilled spaghetti squash (my favorite grill for this is a pellet grill). Once you’ve got the cooking method down, you can start adding in some of these fun ideas for the perfect side dish or a complete meal!
Baked Alfredo Spaghetti Squash
Grill spaghetti squash according to instructions. In a medium saucepan, slowly simmer 8 Tablespoons butter, 8 oz cream cheese, 8 oz Parmesan cheese, and 1 cup heavy cream until all ingredients are fully incorporated, whisking frequently.
Ladle the sauce into the grilled squash halves, top with additional Parmesan cheese and return to the grill for 10 minutes or until the cheese has started to bubble and brown.
Maple Brown Sugar Spaghetti Squash
In a small bowl combine 4 Tablespoons butter, 2 Tablespoons dark brown sugar, 2 Tablespoons maple syrup, and a pinch of salt. Spoon inside the cut and cleaned spaghetti squash halves before grilling according to the instructions below.
- 1 spaghetti squash
- 1 Tablespoon olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon cracked black pepper
- Preheat your grill for indirect or two-zone grilling (where one side has heat and one side doesn't) to 375 or 400 degrees F.
- Cut the ends off of the spaghetti squash and then cut in half lengthwise. Scrape out the seeds and pulp with a large spoon. Place each half of the squash cut side up on a metal baking sheet. Drizzle each half of the squash with the olive oil and season with salt and pepper.
- Place the baking sheet on the side of your grill with no direct heat and close the lid. Roast for 45-60 minutes (depending on how big your squash is. Check the squash with a fork for tenderness, the strands should pull apart easily when it is done.