Grilled Spaghetti Squash
Low carb side dish on the grill that's healthy and delicious.
- 1 spaghetti squash
- 2 Tbsp olive oil
- 1 tsp sea salt
- 1 tsp ground black pepper
Preheat grill to 400 degrees using indirect heat.
Cut spaghetti squash in half, lengthwise. Scrap the seeds out and discard.
Brush olive oil over the flesh in both halves. Sprinkle salt and pepper over the flesh.
Place spaghetti squash over indirect heat on preheated grill. Close the lid and cook for 25-30 minutes or until fork tender. When squash is cooked through it will shred easily.
When it is done cooking place squash flesh side down on direct heat and grill 3-5 minutes or until just charred.
Remove from grill. Shred with fork.
- The size of your spaghetti squash, and they vary, will make the cooking time change. My spaghetti squash was medium sized.
- You’ll know your squash is done when you can easily separate the strands with a fork.
Calories: 138kcal | Carbohydrates: 17g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Sodium: 623mg | Potassium: 261mg | Fiber: 4g | Sugar: 7g | Vitamin A: 290IU | Vitamin C: 5mg | Calcium: 56mg | Iron: 1mg