I think I’ve said this before – but spaghetti squash is my all time favourite low carb spaghetti. I like the crunch, I like the taste – there’s just something about it that I really love.. I had bought a few the other day and didn’t really want to warm the house up too much by turning on the oven. So I decided to make grilled spaghetti squash instead!
It was actually easier than I thought – I was worried that I might make the squash all squishy but I cooked it for about 30 minutes over medium heat and it was just perfect. I gotta admit – BBQ spaghetti squash just might be a new summertime favourite!
In this recipe, I also made an easy sauce on the BBQ using a cast iron pan. I hardly ever use my cast iron pan but the BBQ is a great place to use it – with a just a few simple ingredients, I had a whole meal prepped using the barbecue!
One thing this recipe uses, is a basic spaghetti sauce with no added sugar. You can usually find them at the grocery store but if you can’t check the label and try to get the one with the lowest carbs/sugars. Some I had looked at had around 20 carbs per 1/2 cup, but the one I actually bought had 7 carbs per 1/2 cup and only 2 grams of sugar, 3 grams of fibre.
If you like this grilled spaghetti squash recipe and are looking at how to make it in the oven – check out this easy spaghetti squash recipe I made earlier this year.
Grilled Spaghetti Squash | Low Carb, Keto
An entire meal made on the BBQ! This super easy grilled spaghetti squash will be a new family favourite! So simple and easy!
Ingredients
- 2 spaghetti squash - halved
- 1 tbsp butter
- 1 tbsp minced garlic
- 1 package mushrooms (approx 300g)
- 1 package ground beef (approx 400g)
- 1 can spaghetti sauce (approx 700ml) no added sugars
Instructions
Turn on your BBQ onto medium heat on all burners.
Once up to 400°F - place the spaghetti squash onto one side of the BBQ - flat side down. They should cook for about 25-30 minutes.
On the other burners, place your 1 tbsp of butter in a cast iron pan. Close the lid and let them butter melt.
Add in the garlic and ground beef. Close the lid and cook until the beef is cooked through.
Add in the mushrooms and cook for 2-3 minutes with the lid closed.
Pour in the spaghetti sauce and cook until it starts to bubble and boil.
You can leave the sauce on the burner until the squash is done. Just turn it down to low or off.
Once the squash has cooked for 25 minutes, scoop out the insides using a fork.
Place in a bowl and add the sauce.