Spaghetti squash is the undisputed champion of the squash world. I mean…does acorn squash even really stand a chance?
This one right here is a great end of summer dish. One of my fucking favorites. I know I talk a lot of shit but I love me some grilled vegetables. Asparagus. Onion. Peppers. All great summer grilling items.
Picked up everything for this meal at a local farmers market so you know it’s legit.
Cut your spaghetti squash in half, scoop the seeds out and season the h*ck out of it with salt and pepper. Grill over direct heat with the seasoned side down on medium flame for about 15 minutes…or until it has a decent char. Flip the spaghetti squash so it’s skin side down and cook over INDIRECT heat for about an hour. Keep the lid of your grill closed as much as possible.
For this healthy as shit recipe I also made a 45 minute tomato sauce. Run a few large tomatoes through a cheese grater. You’ll get all those heady juices. Throw the skin in the dumpster.
Suate a few chopped cloves of garlic in some vegetable oil until it starts to brown. Toss in your puréed tomato and hit with some spices. I went with salt, pepper some fresh parsley. Cook over medium heat for 45 minutes stirring frequently.
when the spaghetti swaths is done scrape out the inside with a fork.
I also picked up these buffalo cheese curds from the market. Total game changer. Fill the emptied spaghetti squash with the shredded spaghetti squash. Top with tomato sauce and cheese. Throw back on the grill until the cheese melts.