This simple Grilled Spaghetti Squash is one of the easiest and most flavorful ways to prepare this versatile vegetable. Lightly drizzled with browned butter and finished with fresh herbs, it can convert even skeptical eaters into fans.
Grilled Spaghetti Squash
Grilling spaghetti squash—especially on a pellet grill like a Traeger—brings out a deep, caramelized sweetness and adds subtle smoky notes that transform its texture and flavor. For a long time I found the idea of spaghetti squash appealing for health reasons, but the experience fell short compared to traditional pasta. That changed once I started grilling it. The grill adds flavor and improves the “noodle” texture so much that grilled spaghetti squash is now one of my favorite vegetable sides.
Side note: this makes a fantastic side for smoked holiday birds such as smoked turkey.
Baking Spaghetti Squash on the Grill
If you have a Traeger or another pellet grill, that’s ideal—but any grill that can maintain steady medium heat without open flame will work. The goal is indirect, consistent heat with a touch of smoke. Smoke softens any bitter edges of the squash and complements the natural sweetness that develops as the strands caramelize.
Keep things simple: a little olive oil, salt, and pepper, then finish the strands with browned butter and fresh herbs for a dish that tastes rich without being heavy.
How to Grill Spaghetti Squash
Cut the squash in half lengthwise. To make cutting safer, remove a small slice from one side first so the squash sits flat and won’t roll. Scoop out the seeds—save them for roasting if you like—and season each half with salt, pepper, and a bit of olive oil. Preheat the grill to about 325–350°F (160–175°C).
Place the squash on the grill. You can roast it with the cut side down for more pronounced caramelization, or start cut side down and flip halfway to finish with the skin down. Cook until a fork slides easily through the flesh, usually 30–45 minutes depending on squash size and grill temperature.
While the squash cooks, make browned butter: simmer butter over medium heat, stirring, until the milk solids turn golden brown and the aroma is nutty. Be careful not to burn it. When the squash is done, separate the strands with a fork, drizzle with the browned butter, and add freshly chopped parsley or other herbs if desired. Serve hot in the shell for a rustic presentation.
Why Is It Called Spaghetti Squash?
Spaghetti squash earns its name because, when cooked, its flesh naturally separates into long, thin strands resembling spaghetti. The texture is similar to pasta, but the nutrition profile is very different: spaghetti squash is lower in carbs and calories, higher in fiber and vitamins, and naturally gluten-free. It’s a great option if you’re looking to reduce refined carbohydrates or simply add more vegetables to your meals.
Its neutral, slightly sweet flavor pairs well with almost any sauce or seasoning you’d use for pasta. Browned butter and herbs keep the preparation light and let the squash’s natural flavor shine, but it also stands up to robust tomato sauces or creamy mushroom sauces if you prefer something heartier.
Sauces and Serving Suggestions
The browned butter alone is an excellent finishing sauce, but grilled spaghetti squash is versatile. Suggested pairings include:
- Simple olive oil, garlic, and herbs
- Tomato-based sauces (pizza or marinara-style)
- Hearty meat sauces for a more filling main
- Creamy mushroom or herb cream sauces
- Asian-inspired honey-ginger sauces for a sweet-savory twist
- Cilantro-cream style dressings for a fresher finish
What to Serve with Grilled Spaghetti Squash
Grilled spaghetti squash pairs beautifully with classic fall and holiday mains. Good choices include roast turkey, prime rib, beef tenderloin, grilled pork chops, or roast beef with gravy. It’s a flexible side that complements both casual weeknight meals and festive holiday menus.
- Traeger spatchcock turkey or smoked turkey
- Grilled prime rib roast
- Smoked beef tenderloin
- Grilled pork chops
- Roast beef with gravy
Pin For Later!
Grilled Spaghetti Squash
Yield: 8 servings
Simply grilled spaghetti squash cooked on a pellet or charcoal grill, finished with browned butter and fresh herbs.
Ingredients
- 1 spaghetti squash
- 4 tablespoons butter (for the squash)
- ½ teaspoon salt
- 2 tablespoons brown sugar
- Browned Butter:
- ½ cup butter
- 1 teaspoon fresh chopped parsley
Instructions
- Preheat your grill to about 350°F (175°C) and prepare for indirect heat.
- Cut the squash in half lengthwise and scoop out the seeds (save seeds to roast if you like).
- Sprinkle both halves with salt and brown sugar, and place pats of butter on each half. If you start the squash cut side down for more smoke flavor, wait to season until after you flip.
- Cook on the grill for 30–45 minutes, or until the flesh is very tender and a fork inserts easily.
- While the squash grills, brown the butter by cooking it over medium heat, stirring occasionally until the milk solids are golden and fragrant.
- Remove the squash from the grill and separate the strands with a fork. Drizzle with browned butter and add more salt to taste.
- Serve hot in the squash shell or transfer to a serving dish. Garnish with chopped parsley or other fresh herbs.
Nutrition (estimated per serving)
Yield: 8 • Serving size: 1
Calories: 195 • Total Fat: 18g • Saturated Fat: 11g • Trans Fat: 1g • Unsaturated Fat: 5g • Cholesterol: 46mg • Sodium: 291mg • Carbohydrates: 10g • Fiber: 2g • Sugar: 6g • Protein: 1g
Nutrition data is an estimate. If you need precise values for medical reasons, consult a trusted nutrition resource.