Grilled spaghetti squash is a wonderful veggie side dish that transcends seasons. Using only a few basic ingredients, this summer method for cooking winter squash is a great option for low carb, gluten free, Whole30, paleo, and vegan eaters alike.
What Makes This Recipe So Good
- Grilled spaghetti squash only uses a few ingredients – spaghetti squash, neutral oil, salt, and pepper – but gives you a delicious, versatile side dish. Feel free to change up the seasonings you use each time if you want!
- This recipe is naturally gluten free, grain free, dairy free, vegan, vegetarian, paleo, Whole30, keto, and low carb. A recipe that’s easy AND will make everyone happy, with no changes needed? It’s almost too good to be true.
- If you’re having trouble slicing the spaghetti squash, you can warm it in the microwave for 30 to 60 seconds to soften the skin of the squash. That should make it easier to halve.
- The step for the grill marks is totally optional. If you don’t want them on your squash, you can remove the squash from the grill as soon as it’s fork tender.
- The grill time will change depending on the size of your spaghetti squash, so adjust as needed. The easiest way to tell when the squash is ready? You’ll be able to shred it easily with a fork.
Fire Up The Grill
- Grilled Meatloaf
- Mesquite Grilled Chicken
- Grilled Acorn Squash with Cinnamon Butter
- Grilled Pork Belly
- Maple Glazed Grilled Carrots
- 1 medium spaghetti squash approximately 3 pounds
- 1 tablespoon olive oil or other neutral oil, divided
- salt to taste
- freshly cracked black pepper to taste
- Grill charcoal or gas
- Cutting board
- Sharp knife
- large spoon
- Basting brush
- Preheat grill to medium heat, approximately 325° to 375° Fahrenheit.
- Place spaghetti squash on cutting board and carefully slice squash in half lengthwise. Remove seeds from squash and discard.
- Brush ½ tablespoon olive oil on inside of each squash half, then season each half liberally with salt and pepper.
- Place spaghetti squash halves on preheated grill grates over indirect heat, with cut sides of squash facing up. Close lid of grill and cook, undisturbed, 30 minutes.
- After 30 minutes, check doneness of squash with fork. Fully cooked squash should shred easily.
- When squash is fully cooked, carefully flip each half over, placing cut sides down on grill grates. Grill squash 3 to 5 minutes or until grill marks form as desired.
- Carefully remove spaghetti squash from grill. Shred flesh of squash halves with fork and serve immediately.
- Cook times will vary depending on the size of your spaghetti squash.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.