Bring in the Harvest with Grilled Spaghetti Squash

This Grilled Spaghetti Squash is tender, healthy, sweet, and delicious served with paprika and fresh Parmesan cheese.

Happy first day of fall, friends!

You just can’t describe it any better than this …

“Use what you have, use what the world gives you. Use the first day of fall: bright flame before winter’s deadness; harvest; orange, gold, amber; cool nights and the smell of fire. Our tree-lined streets are set ablaze, our kitchens filled with the smells of nostalgia: apples bubbling into sauce, roasting squash, cinnamon, nutmeg, cider, warmth itself. The leaves as they spark into wild color just before they die are the world’s oldest performance art, and everything we see is celebrating one last violently hued hurrah before the black and white silence of winter.”
― Shauna Niequist

I love this time of year, harvesting squash, potatoes, tomatoes, cabbage. Our garden treats are brimming in the baskets right now, and this year we tried something new: Grilled Spaghetti Squash.

My husband is more of a gardener than I am, but he loves helping me and being creative in the kitchen, coming up with tasty recipes. This dish today is so easy, it’s basically a 1, 2, 3 … recipe.

1, 2, 3 …

1. Cut the squash in half and scoop out the seeds.
2. Season and place on the grill and cook until tender.
3. Use a fork to cut the spaghetti squash flesh into strings, then scoop out with a spoon.

Spaghetti squash is a very versatile yellow winter squash, which we love to replace pasta or rice with, when we’re trying to eat lower carbs. Last year I wrote about Baked Spaghetti Squash. I learned this food substitution about 10 years ago when I cooked my way through a Suzanne Sommers Get Skinny cookbook. My friend, Gina, at Skinnytaste, also cooks a lot with spaghetti squash and has a very simple recipe in her brand new book, The Skinnytaste Cookbook

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