Grilled spaghetti squash is an easy way to enjoy this low carb favorite without heating up your kitchen this summer. Garnish it with your favorite toppings for a flavorful meal or side dish. Serves 2 – 4.
Spaghetti squash is a relatively new thing in our house, and I’m officially obsessed. I can finally have my favorite peanut sauce with feeling terribly guilty about the amount of carbs I’m eating. Plus, it’s been a real lifesaver since we’re having a crazy-hot summer this year. Using our kitchen is pretty much out of the question right now, and I’m getting more and more comfortable using my grill as this heatwave continues.
I’ve made spaghetti squash in the oven before, but grilling it seems to work wonders for it. The texture is a bit crisper and the grill creates a nice, crispy char that adds to the overall flavor of the squash. If you’ve been disappointed with spaghetti squash before, do yourself a favor and give the grill a try. I think you’ll be pleasantly surprised.
How long does it take to cook spaghetti squash on the grill?
Each spaghetti squash and grill will vary, but your average spaghetti squash should take about 20 – 25 minutes on the grill over indirect heat (about 400 – 450˚F). Add or subtract time from that depending on the size of your spaghetti squash. Some grills can run hotter or colder, so feel free to adjust your grill settings to get the right temperature range. If all else fails, you’ll know your squash is done when you can easily separate the strands with a fork.
How to make grilled spaghetti squash
Making spaghetti squash on the grill is relatively easy. Heat your grill to medium-indirect heat. This means you want one burner section off and the rest on medium. You’ll want to put the squash oven the burner that is off.
To prep your spaghetti squash, cut it in half, lengthwise and remove the seeds. Brush each side with olive oil and liberally season with salt & pepper. Make sure you really season it well because the seasoning has to spread through all the strands once you shred it.
Place the squash skin side down on the grill. Cover and let it cook for 10 minutes, flip it and grill for 10 more minutes. Flip it back up to check for doneness. If you need another five minutes, go for it. If not, remove it from the grill.
Two ways to serve spaghetti squash
To shred the squash, use a fork or two to separate the spaghetti squash strands. It’s very similar to shredded meat, and you can keep shredding until you reach the skin.
Serve the squash in the skins or transfer it to a bowl before adding toppings.
Grilled spaghetti squash is a great low-carb base for a meal, and there are a million ways to top it. You can go traditional and top with your favorite 2 minute marinara sauce and fresh basil. Or, get a little crazy and top with with this awesome peanut sauce and cilantro (recipe below).
Grilled spaghetti squash essentialsPrint
For the grilled spaghetti squash:
- 1 medium spaghetti squash
- 1 – 2 tablespoons olive oil
- Salt & pepper
- Marinara sauce, fresh basil
- Peanut sauce recipe follows, chopped fresh cilantro, chopped peanuts
For the peanut sauce:
- 1/4 cup sweet chili sauce
- 1/4 cup rice vinegar
- 1/4 cup coconut milk
- 3 tablespoons brown sugar
- 2 tablespoons peanut butter
- 1 tablespoon soy sauce
- 1 tablespoon ginger
- 1 tablespoon garlic
To grill the spaghetti squash:
- Preheat grill to medium indirect heat.
- Cut spaghetti squash in half lengthwise and remove seeds. Brush each side with olive oil and season liberally with salt and pepper.
- Grill squash for 20 – 25 minutes, flipping once, until squash strands are easily separated with a fork.
- Remove from grill and allow squash to cool for about 5 minutes. Separate strands with a fork and add toppings before serving.
To make the peanut sauce:
- In a medium bowl, whisk *affiliate link together sauce ingredients until smooth.
- Serving Size: 1/4 squash
- Calories: 226
- Sugar: 13.9
- Sodium: 409
- Fat: 11.9
- Saturated Fat: 4.7
- Carbohydrates: 25.7
- Fiber: 1.1
- Protein: 3.7
- Cholesterol: 0