Grilled Spaghetti Squash Rings

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Grilled Spaghetti Squash Rings Recipe

Grill up something different this Spring/ Summer with these Grilled Spaghetti Squash Rings. Smoky and sweet spaghetti squash rings are the perfect side dish for any grilling occasion.

If you need some other tasty sides checkout my Easy Cheesy Smoked Mac & Cheese or Low Fat Pasta Salad that Actually Tastes Good!!

Grilling Veggies Like a Boss!!

This Super simple recipe has always been a favorite at every cookout I’ve ever hosted. Grilled Spaghetti Squash Rings are an easy side dish that really only has 4 ingredients but doesn’t skimp on the flavor.

I slice the grilled spaghetti squash into 2 inch rings instead of cutting the squash in half long ways. The rings are then grilled to bring out more flavor than traditional methods.

Grilled Spaghetti Squash is So Hot Right Now!

Grilled Spaghetti squash is one of my favorite gourds because of its lightly sweet flavor and long strands of pasta like goodness. Many low carb dieters use spaghetti squash as a gluten free low carb alternative to traditional pasta.

As the spaghetti squash cooks the fibers inside begin to separate into “noodle” strains that you can fork off and eat just like traditional pasta.

There are plenty of savory recipes using spaghetti squash but you can also add brown sugar and butter to make a sweeter side dish.Spaghetti Squash goes great with pulled pork and ribs as well.

I didn’t use the brown sugar but instead brushed the rings with butter then seasoned with the a spicy bbq rub (I use this). I love the subtle sweetness of the spaghetti squash combined with the caramelized butter and spicy dry rub.

Once the Spaghetti Squash is tender brush them with your favorite bbq sauce and cover for just a few minutes and it’s time to eat.

Other options for seasoning could range from just a simple olive oil salt & pepper to a Caribbean jerk rub.

Once you make this recipe once I’m sure you’ll be trying different variations soon after. One other advantage to serving it already sliced into individual portions so you can plan on how many squashes to buy based on the number of guests you’re serving.

Safety First, you can’t Grill from the Emergency Room

Always be careful when slicing your spaghetti squash as the outer shell can be very tough and hard to cut. One easy trick is to poke a bunch of holes using a fork then microwave for a minute or two so that the squash softens and will be easier to slice.

After you have cut the spaghetti squash into slices take a spoon and scoop out the seeds by holding the spoon at a 45 degree angle and spin the ring to remove all the seeds but leaving the meat of the gourd.

After that your ready to brush with butter or olive oil, I do this to caramelize the squash but also to help the seasoning stick to the meat of the squash.

There’s no exact time or temp when preparing grilled squash, I like to grill directly for a few minutes to caramelize the flesh and then rotate to indirect cooking until tender.

I look to have a grill temperature somewhere between 325-350. You don’t want to have a super hot grill or the sugars will burn before the meat of the squash is fully cooked.

Step by Step Instructions to Make Grilled Spaghetti Squash

1. Slice the spaghetti squash into roughly 2 inch rings then scoop out the seeds using a spoon.
2. Brush the flesh of the spaghetti squash with melted butter and season generously on both sides.
3. Grill the squash over direct heat for a few minutes per side then move to indirect heat for the rest of the cook. Looking for a grill temp of between 325-350 degrees F.
4. Check for doneness by pinching the flesh of the squash looking for the fibers to separate easily. If the fibers are still tough continue cooking until the fibers separate with little tension.
5. Brush bbq sauce onto the spaghetti squash rings, cook for just a few more minutes to let sauce set up.
6. Serve individual rings that can be forked out to consume the flesh of the squash.

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Tips for Making Grilled Spaghetti Squash

There is a window of perfection when cooking this glorious gourd. If you undercook the squash it won’t separate the fibers and will be tough to eat. If you overcook the squash it will all turn to mush.

It still tastes ok but it won’t shred into it and will look more like an acorn or butternut squash. The easiest way to tell is to look for the fibers to begin separating by pinching the flesh of the squash.

If it’s still firm continue cooking but if the threads of the squash easily separate when you pinch them you are ready to eat. If the squash is too hot just use tongs to pinch the flesh.  

More Fantastic Side Dishes Perfect For Cookouts

• BBQ Corn Ribs with Smokehouse Mayo
• Bacon and Smoked Gouda Corn Casserole
• Hawaiian Potato Salad w/ Fried Spam
• Low Fat Pasta Salad that Actually Tastes Good!!
• Corn & Avocado Summer Salad
• Easy Cheesy Smoked Mac & Cheese
• Cast Iron Smoked Barbecue Beans w/ Sausage

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