Campfire Grilled Spaghetti Squash
Spaghetti squash grilled over a campfire is the perfect fall camping dish! Simple, hearty, and healthy - top with your favorite sauce for a cozy meal.
or read on for step-by-step instructions with photos
The Perfect Fall Camping Dish
Every year, we squeeze in some fall camping during September, October, or even November before it gets too cold (thanks, global warming!🙄). One of the best parts is picking up seasonal veggies from farm stands along the way.
In the fall, you’ll find lots of squash varieties, but spaghetti squash is definitely a favorite. It’s the perfect base for just about any sauce, and you can use the shell as a bowl - no extra dishes needed! Plus, it’s the ideal cozy dish for a crisp autumn night.
Cooking it is super simple and requires no special equipment; you don’t even need to wrap it in foil. You can also use this method on a BBQ grill at home. Either way, grilling adds a nice smokiness and lets you savor the last bits of nice weather before winter takes over.
What is spaghetti squash?
Spaghetti squash is a type of winter squash that, when cooked, separates into long, noodle-like strands (hence the name).
It's mild in flavor, making it a versatile base for sauces, and is a great low-carb, gluten-free alternative to pasta.
What sauces go best with spaghetti squash?
Pretty much any sauce you love! Some Italian favorites include bolognese, marinara, pesto, or alfredo.
You can also try a simple garlic and olive oil combo or a zesty white wine herb sauce.
For a twist, go with a spicy pad Thai sauce or coconut curry.
Recipe Notes:
I like to make a sauce at home and freeze it ahead of time. After a couple of days in the cooler, it thaws out and only needs to be reheated, making it easy to enjoy a delicious meal at the campsite. All you need to do is cook the squash.
I made a classic beef bolognese sauce, but feel free to swap it out for marinara, puttanesca, alfredo, or even turkey cacciatore - there are so many options!
You can use the shell of the squash as a bowl, but be sure to set it on a paper plate to catch any juices that may escape.
What you’ll need
Ingredients
1 spaghetti squash
1 clove of garlic, finely minced
1 liter (or quart) pasta sauce of your choice
extra virgin olive oil
salt & pepper
Optional garnishes:
Parmesan cheese
Fresh parsley
Equipment
Knife & cutting board
Grill rack & tongs
Small pot & spatula - to reheat the sauce
Fine cheese grater (if using a parmesan block)
Makes: 2 portions
Prep: 5 min Cook: 40 min
How to make it
Step 1
Cut the squash.
Start by slicing off both ends of the squash. Then, flip it onto one of the now flat ends and carefully cut from the top by rocking your knife back and forth to slice it down the middle. Make sure to keep your fingers clear of the blade.
Continue rocking the knife gently until you cut it all the way through. If you’re using a smaller knife, you can cut along one side first, then the other until you’ve joined the two sides.
This part can be a bit tricky and potentially dangerous if you aren’t careful, so take your time!
Step 2
Season the squash and prep the fire.
Scoop out the seeds, then rub the cut sides with olive oil and minced garlic - season generously with salt and pepper.
Next, get your fire going and let it burn down to a nice bed of coals with some larger wood pieces left. Rake the coals under the grill grates, and keep a couple of logs burning on the side to add more coals as needed.
You’ll want a consistent medium heat to cook the squash evenly - too hot, and it’ll burn before cooking through; too low, and it’ll take forever. So keep adding logs to the side as they burn down.
Check out the photo below, where you’ll see a newer log burning toward the front and coals forming in the back under the grill.
Step 3
Grill the squash.
Once your fire’s ready and the coals are at least a foot below the grill grates, place the squash cut-side up on the grill.
Cook for about 25 minutes, until juices start bubbling up from the center, and the middle feels tender when poked with a fork. It’s fine if the skin gets charred.
Flip the squash over and grill the flesh side until it’s fork-tender and has picked up a nice bit of char - about 15 minutes longer.
While that’s cooking, heat your sauce on the side.
Step 4
Serve.
Once the squash is fork-tender, take it off the grill and place it on plates.
Use a fork to gently pull apart the noodle-like strands, keeping the skin intact so it acts as a bowl.
Top it with your favorite sauce, and it’s ready to serve!
I went with beef bolognese, freshly grated parmesan, and parsley, but feel free to get creative with your toppings.
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My tips
Use the right tools - protective gloves and a sturdy stainless steel pot are essential for campfire cooking.
I personally use one that is similar to this stainless steel pot from Amazon. It features a clear see-through lid, comes in various sizes, and can withstand temperatures up to 500°F - perfect for reheating your sauce.
I also recommend these Pitt Mitts from Amazon. Just keep in mind they come individually, so you’ll need to buy two for a pair.
For more recommendations, check out my article on the top 10 campfire cooking tools I can't live without.
Choose the right squash - pick one that's heavy for its size with firm, unblemished skin. It’ll have better flavor and texture.
Season generously - spaghetti squash is mild, so don't hold back on salt, pepper, and garlic. You can also toss in some thyme or rosemary for extra flavor.
Keep an eye on the fire - a steady medium heat is key. Keep burning logs on the side and rake fresh coals under the grill if needed. Ensure the coals are at least a foot below the grill grates to prevent burning.
Prep the sauce ahead - make the sauce at home, freeze it, and let it thaw in your cooler. This way, you only need to reheat it at the campsite.
Prep the squash ahead - skip the hassle of bringing a large knife and cutting board to the campsite. Cut and de-seed your squash beforehand, then wrap and store it in the cooler until it’s time to grill.
Substitutions
Seasonings - swap fresh garlic for garlic powder to keep it simple. For extra flavor, throw in fresh herbs like thyme & rosemary, or spices like oregano, chili flakes, or a pinch of nutmeg.
Sauce - aside from bolognese, try other classic Italian sauces like pesto, alfredo, pomodoro, puttanesca, or cacciatore.
For something different, go with a coconut curry or pad Thai sauce for a spicy Thai kick, or top it with taco beef, cheddar, salsa, and sour cream for a Mexican twist!
Storage
Leftover squash and sauce can be scooped from the shell and stored in an airtight container for up to 3 days in the fridge.
You can also freeze cooked squash for up to 3 months. Separate the strands and scoop them out of the shell before freezing. When you're ready to serve, defrost overnight in the fridge or heat directly in simmering sauce.
Dietary Notes: Gluten-free, Dairy-free, Egg-free, Vegan, Vegetarian, Low-carb
That’s it, enjoy!
This meal was super satisfying without leaving us feeling weighed down. That's what I love about it - it's comforting and filling, but way lighter than pasta.
My husband loved it so much that we've had spaghetti squash for dinner three more times since returning from camping last month!
At home, I usually roast it in the oven the classic way, but grilling adds a smoky flavor that’s unbeatable. However you cook it, this spaghetti squash is always easy and delicious.
Summary
Grilled Spaghetti Squash Recipe
Grilled spaghetti squash is the perfect fall dish - simple, hearty, and healthy. Top it with your favorite sauce for a cozy and delicious meal!
Makes: 2 portions
Prep: 5 min Cook: 40 min
Ingredients
1 spaghetti squash
1 clove of garlic, finely minced
1 liter (or quart) pasta sauce of your choice
extra virgin olive oil
salt & pepper
Optional garnishes:
Parmesan cheese
Fresh parsley
Instructions
Prep squash. Slice off both ends of the squash, then stand it upright on one flat end. Carefully cut it down the middle, rocking the knife back and forth. If using a smaller knife, cut along each side until you’ve sliced it all the way through. Be sure to watch your fingers!
Season. Scoop out the seeds, rub the cut sides with olive oil and minced garlic, and season generously with salt and pepper. Get your fire going, burn it down to a bed of coals, and rake the coals under the grill grates. Keep logs burning on the side to create more coals to maintain medium heat.
Grill. Make sure the coals are at least a foot below the grates then place the squash cut-side up on the grill. Cook for 25 minutes, until the juices bubble and the center is tender. Flip the squash and grill the flesh side until fully tender and slightly charred, about 15 minutes. Heat your sauce on the side.
Serve. Once tender, remove the squash from the grill. Use a fork to separate the strands, leaving the skin as a bowl. Top with your favorite sauce and enjoy! I used beef bolognese with parmesan and parsley, but feel free to switch it up.
Top Tips
Pick a squash that’s heavy for its size with unblemished skin for better flavor and texture.
Keep the fire at a steady medium heat with coals at least a foot below the grill grates to avoid burning.
Prep the sauce at home and just reheat it at the campsite for less hassle.
For campfire cooking tool recommendations, check out my article on the top 10 campfire cooking tools I can't live without!
Have you tried spaghetti squash? What’s your favorite way to top it? Let me know in the comments.
Enjoy!
