The bbq spaghetti squash has turned into a staple in our house hold. I always keep a couple on hand because they will last in the pantry for months. Read below for how simple it is to make as an entree for an easy weeknight dinner.
Why I love this recipe.
I don’t think there is an easier recipe out there for something that turns into a restaurant quality entree. I saw entree because we always through a protein on top of it to make it a full meal instead of a side, however you can choose to do either.
This recipe takes very little prep. You cut it in half, deseed it, and oil the inside. After that I place herbs (typically thyme and basil) and a bruised garlic clove. Wrap with foil and place on the BBQ for roughly 45 minutes. This does vary depending on the size of the spaghetti squash.
It couldn’t be easier. What I love about it is that I do not have to be standing at the stove for an hour cooking. When I do spaghetti squash dinners I use that time to clean up the kitchen or make tomorrows lunch for the kids. It’s a win win for everyone.
It works with any season.
Because of how I prepare it, it really ends up like a creamy pasta. Pasta works anytime of year. It’s also great because I can go overboard with the Italian cooking and this makes it feel like we are getting pasta when we are in fact eating veggies. It’s low carb too! So if you are on a keto diet this (I believe) would work for you. Don’t quote me on that, I have not looked up the specifics.
I have a true love for pasta. I would eat pasta everyday if I could but I have to limit myself. With this recipe, I will be trying new ways to improve and change it. I’m hoping to make a veggie filled bolognese recipe with a hearty protein. Look for that to come in the coming months.
That’s what I love about cooking. You can take something that you have made all your life and change it to make it your own. It’s even better when those ingredients come from your own garden. If you haven’t started a garden yet and are wondering where to start, herbs are one of the easiest things to grow. It is so satisfying growing your own. They also can grow in very little space, if you only have a balcony, you can grow them in pots outside!
I already can’t wait for our summer garden. We did not plant in time for a winter garden which I am really bummed about. There is always next year.
For the finishing touches…
Here’s what sets this spaghetti squash apart. When it is fork tender and done cooking take it off the BBQ. Open up the foil place 1 TBSP of butter and sprinkle shredded or grated parmigiano reggiano all over the top and place the foil back over it. Let rest for a couple minutes and that will all melt. When that’s melted open it back up and pour in your heavy whipping cream and salt generously. Mix it up and your done!
When I tell you this is delicious, I mean it. It gives you all the creaminess of a white pasta without any of the extra ingredients. Notice, there is no flour. So this is naturally a gluten free dish. To make it dairy free, use ghee butter instead and omit the cream or use a dairy free alternative. I have done this and it is just as delicious!
BBQ Spaghetti Squash
Equipment
Ingredients
- 1 Large Spaghetti Squash
- 2 Tbsp Butter
- 6 Tbsp Parmigianno Reggiano
- 8 Tbsp Heavy Cream
- 1 Tsp Salt
- 2 Cloves Garlic
- 2 Tbsp Fresh Herbs
- Avocado Oil To coat spaghetti squash.
Instructions
- Heat BBQ to 400℉
- Cut spaghetti squash in half and deseed completely.
- Coat each half with avocado oil (you can use a brush or your hands to do this) place a garlic clove in each, cover with foil.
- Place on BBQ foil side down and cook for about 30 minutes. You will know they are done when you can push in the top of the squash and indents easy.
- Remove from BBQ and remove the foil.
- Add 1 Tbsp Butter, 3 Tbsp Parmiggiano Reggiano, 4 Tbsp Heavy Cream, 1 Tbsp Herbs and ½ Tsp Salt to each one and mix.
- Each half of squash serves about 2 people. Mix everything up and divide on top plates to serve.
