Anyone ever do spaghetti squash on the grill and have a recipe for it? I Love the stuff and I'm always looking for new ways to do it.

Larry,
How do you normally use the spaghetti squash? I have a friend who just picked some up from a local farm but he and I have no idea what to do with it.
Lance

I'm almost embarrassed to write my favorite way of doing them as it's so simple; I cut in half (lengthwise), scrape out the guts (seeds and stringy stuff), coat the inside with butter, and season with lemon pepper. Place in microwavable dish (covered) with 1/4 cup water in the bottom of the dish and nuke about 12 - 15 minutes or to your desired level of "doneness." I like mine al dente (if you can apply this term to squash). I then scrape the squash into a bowl mix in some honey and a little more lemon pepper to taste. Be very careful when handling the squash as it's very hot, I use my silicone bbq gloves to handle them. That's about it, pretty simple but I love the stuff.

Ed C's wife was over the other night and I served this and she told me that she prepares it with nutmeg, cinnamon and some other spices, I need to get from her.

I'm curious if someone is doing them on the grill or smoker. However, I'm sure Kevin K. has a killer way to prepare them too.

I just treat it like spaghetti, and put butter, lemon, shallots, garlic and parsley, or some kind of marinara. Many low-carb diets suggest using it as such. Nuke it as recommended above, scrape out the flesh with a fork, and it comes out in pasta-like strands.

Mom used to nuke em as well. She just served it with salt, pepper, garlic and lots O butter. Good stuff.

I usually just but them in half, scoop out the seed and roast them in the oven until tender. Then I season with salt, pepper and butter or EVO. Since it's pretty mild tasting I usually serve with heartier dishes like braises and stews. I sometimes serve it with candied or spiced walnuts. If you wanted to add a smokey flavor to it you can certainly cook it on the grill or WSM as you would in an oven.

I cook as J does, roasted. I find ripe ones sufficiently sweet so will often simply sweat some garlic and shallot in butter then add seeded diced ripe tomato just to warm through, and some freshly cracked pepper. The cooked-then-forked squash gets tossed with this mix along with a little salt then is served most often as a starter, topped with a little grated asiago and/or with basil or parsley oil sprinkled about, or as a side.