Grilled Spaghetti Squash

Jenny and I grew a ton of squash this year, so I've been challenged to come up with creative ways of preparing it. This, so far, is my favorite way to prepare Spaghetti Squash. I like to grill it on my charcoal grill. There's a couple of benefits to this. First, you don't tie up your oven for hours at high temperatures, you don't heat up your kitchen, there are no dishes with baked-on squash funk to clean, it's just a nice way to do this. Here's how.

Note: This takes about an hour - hour 1/2, but almost all that time you're not doing anything. The squash is just sitting on the grill. Actual "work" is less than 5 minutes. Also, I'm sure you can do this on a gas grill as well but I like the charcoal because it's easier to do indirect heat and the coals are burning out toward the end of the process so I don't have to worry about burning the squash if I forget about it.

Get this stuff.

Do this.

Do this.

Let it do this.

Until it looks like this.

Set your coals up like this (indirect, medium/medium high).

Put the grill grate and the lid back on for a few minutes to let the grill heat up so you can clean anything nasty that's on the grilling surface.

This gives you a perfect opportunity to select your squash. Hmmm... which one would I like...

Ah.. this one looks good. This is just a snack for me, so I don't need a super huge one.

Put it here.

Put your lid back on.

When it starts to look something like this (about 30 minutes). Mine got a little dark, so a nice light brown is nice and it should start to feel soft. roll it over so the not brown side is now facing the coals.

When it's nice and brown on all sides and starts to wrinkle, it's done. It should be pretty soft too. Total time 45-1hr..

Get this stuff.

Put it in something like this and put it on super low heat. Just heat it up to infuse the flavors in there. No deep frying here.

Do this with your grilled squash.

Cut it like this.

Scoop out the seeds and funk like this. (save them for eating later like pumpkin seeds or toss it)

It should look something like this.

Scoop out the tasty part like this. It should be really stringy and really easy to pull out.

My squash gave me about 1 small bowl of squash (don't judge my cabinets. We don't like them either)

Pour your seasoned oil on top just to coat it a little. You don't want it swimming, just enough to add flavor.

I like to sprinkle a little extra sea salt on it, then stick a fork in it - it's done.


Full sized/additional photos here.