Low carb recipe b*tches. Pretty much a how-to bbq spaghetti squash, I’ll also have a recipe for diy pasta sauce for some spaghetti squash spaghetti. Crisping it up on the grill brings on another world of flavors, it’s my preferred method now.
- 1 medium size spaghetti squash, halved and deseed with spoon
- 2 tbsp olive oil
- 2 tbsp minced garlic
- salt and pepper to taste
- Get the grill started at medium heat. Place the squash flesh side up, pour 1 tbsp of olive oil on each half, rub it in with your hands covering all of the open squash, rub in a tbsp of garlic into each half and top with salt and pepper. Once the grill is heated, place the squash flesh side down, some of the garlic might fall but that’s okay, leave for 30 minutes with the lid closed. After 30 minutes, flip so the out shell is down and flesh is up, for 20 minutes. Check every 5 minutes after that, piercing the squash with a fork, once it goes through easily it’s ready… overall cook time is around 50-60 minutes.
- Remove from the grill, and let cool for at least 10 minutes. Once cooled, use a fork to carve out all of the flesh which will look like spaghetti! Scrape it all out, and top with some pasta sauce and veggie meatballs!
1 15 oz can of diced tomatoes
2 tbsp garlic
1 tbsp dried basil or 5 fresh basil leaves
1 tbsp oregeno
salt and pepper
Blend in a blender and toss with your spaghetti squash! I also added in Gardein Meatless Meatballs.