Smoky Grilled Spaghetti Squash (Campfire or BBQ)
This smoky spaghetti squash cooked over a campfire or BBQ grill is the perfect cozy fall camping meal—simple, hearty, and endlessly adaptable.
or read on for step-by-step with photos
Easy Grilled Spaghetti Squash for Camping or Backyard BBQs
This BBQ spaghetti squash recipe is a fall camping favorite—no foil, no oven, just smoky flavor over the campfire or backyard grill.
As a chef who camps often, I look forward to spaghetti squash season every year. It’s a humble ingredient that’s often overcooked or under-seasoned, but when done right—especially over fire—it turns into something truly special. The smoky campfire brings out its natural sweetness and makes every bite taste like fall.
Why You’ll Love This Campfire Grilled Spaghetti Squash
Fire-kissed flavor: Cooking over coals adds a smoky depth no oven can match.
Minimal prep: No foil or parboiling required—just season, grill, and serve.
Versatile: It’s a blank canvas for any sauce. Top it with anything from beefy bolognese to coconut curry.
Perfect for camping: Prep your sauce at home or use a store-bought one—just grill over fire, top, and serve.
What to Expect in This Grilled Spaghetti Squash Recipe
My tips: How to grill spaghetti squash without burning or overcooking.
Serving ideas: Sauce pairings from classic to creative, plus meal combinations.
Substitutions: Ingredient swaps, creative seasonings, and more.
Storage: What to do with leftovers and how to freeze cooked squash.
FAQs: Answers to common questions like whether you need to poke holes in the spaghetti squash and how to tell when it’s fully cooked.
But first, I’ll walk you through this barbecue spaghetti squash recipe step-by-step, so you can nail it on your first try.
Let’s get Grilling!
What You’ll Need
Ingredients for Grilled Spaghetti Squash
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 and cutting board
Small pot and spatula (to reheat the sauce)
BBQ grill or campfire setup with grill grate
Long grilling tongs
Fine cheese grater (if using a parmesan block)
Makes: 2 portions
Prep: 5 min Cook: 40 min
How to Cook Spaghetti Squash on the Grill
Step 1
Cut the spaghetti 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 spaghetti squash and prep your grill.
Scoop out the seeds, then rub the cut sides of the spaghetti squash with olive oil and minced garlic. Season generously with salt and pepper—this is key for flavor since spaghetti squash is naturally mild.
If cooking over a campfire, build a medium bed of coals with some burning logs to the side. Rake hot coals under the grill grate, and add fresh logs as needed to maintain heat.
For a BBQ grill, preheat to medium heat (about 375–400°F). If using charcoal, wait until the coals are glowing red and covered with a thin layer of ash. For gas, preheat with the lid down and keep one side slightly cooler for indirect heat if needed.
Whether you're using a BBQ or campfire, aim for steady, moderate heat. Too hot, and the squash will scorch before softening; too cool, and it’ll take forever to cook.
🔥 New to fire cooking? Read my full guide on how to cook over a fire like a pro—it covers fire setup tips, managing heat zones, and essential tools for campfire cooking.
Step 3
Grill the spaghetti squash.
Place the spaghetti squash cut-side up on your grill—whether you're using a BBQ grill or campfire setup. For campfires, be sure the coals are at least a foot below the grill grate to prevent burning. On a BBQ, close the lid and grill over medium heat.
Cook cut-side up for about 25 minutes, until juices bubble up in the center and a fork poked into the middle slides in easily. It’s okay if the skin gets a little charred—that’s part of the flavor.
Flip the squash cut-side down and continue grilling for another 15 minutes, or until the flesh is fork-tender with some golden-brown char.
While the squash cooks, heat your sauce in a pot over the fire or on a side burner of your BBQ. Once the sauce is hot and the squash is tender, you’re ready to serve.
Step 4
Pull spaghetti squash strands and top with sauce.
Once the spaghetti squash is fork-tender, carefully remove it from the grill and transfer to plates.
Use a fork to gently scrape the flesh, creating long, noodle-like strands. Keep the skin intact to serve as a built-in bowl—perfect for camping or easy cleanup at home.
Spoon your favorite sauce over the spaghetti squash and dig in! I used beef bolognese with freshly grated parmesan and chopped parsley, but feel free to switch it up with whatever you like.
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My Tips for the Best Grilled Spaghetti Squash
Choose the right spaghetti squash: Pick one that's heavy for its size with firm, unblemished skin. It’ll yield better flavor and texture on the grill.
Season generously: Spaghetti squash is naturally mild—don’t hold back on salt, pepper, and garlic. You can also add fresh rosemary, thyme, or chili flakes for more flavor.
Maintain steady heat: A consistent medium heat is key. Whether using a campfire or BBQ grill, make sure coals are at least a foot below the grates to prevent burning, and keep extra logs or coals handy to maintain the temperature.
Plan ahead for easy campsite cooking: Prep your sauce and spaghetti squash at home—freeze the sauce and slice the squash before your trip. At camp, just reheat the sauce and grill the squash—no big knives, no mess, and no stress.
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.
🍳 Curious what a chef actually brings camping? These are my must-have fire cooking tools for every trip—tested, trusted, and ready for campfire cooking.
How to Serve Grilled Spaghetti Squash
Sauce it up: Spoon on classic creamy béchamel, all-beef meat sauce with red wine, or slow-cooked San Marzano tomato sauce. For something different, try my 5-minute stir-fry sauce or a drizzle of brown butter with sage and pine nuts.
Add protein: Make it a full meal by adding shredded BBQ chicken, grilled tofu, or grilled campfire steak.
Side dish ideas: Pair with skillet Brussels sprouts with bacon fat, make-ahead camper's power salad , chopped Middle Eastern salad, overnight marinated green beans, or classic Caesar salad with creamy caper dressing.
Bread pairings: Serve with cheese-stuffed grilled garlic bread or a crusty loaf to round out the meal.
Tex-Mex twist: Top your grilled spaghetti squash with taco beef, cheddar, sour cream, and fresh pico de gallo salsa.
Ingredient Substitutions
Garlic: Use garlic powder or granulated garlic instead of fresh—especially handy for minimalist camping setups.
Olive oil: Any high-heat oil like avocado or grapeseed works for grilling.
Salt & pepper: Consider lemon pepper or herb blends for added flavor without extra prep.
Parmesan: Swap in Pecorino Romano, nutritional yeast (for a vegan option), or skip entirely to keep it simple.
Fresh parsley: Sub with basil, thyme, or chives to add a little herbal freshness.
How to Store Leftover Spaghetti Squash
Fridge: Scoop out the squash strands and any leftover sauce into an airtight container. Refrigerate for up to 3 days.
Cooler (for camping): Cooked spaghetti squash holds up well in a cooler for up to 2 days. Store it in a sealed container and pack ice around it for best insulation.
🧊 Want more camping cooler tips? Don’t miss my guide to packing a cooler for camping—tips on layering, insulation, and keeping food cold and safe for days.Freezer: Spaghetti squash freezes well. Remove the strands from the shell and let them cool completely. Freeze in a zip-top bag or container for up to 3 months.
To Reheat: Defrost overnight in the fridge or warm directly in a pot of simmering sauce. You can also reheat in a skillet over medium heat with a splash of water or broth.
Grilled Spaghetti Squash FAQs
Can spaghetti squash be grilled?
Yes, spaghetti squash can definitely be grilled—either on a BBQ or right over a campfire. It gets beautifully smoky and tender, and it’s one of my favorite ways to cook it in the fall.
Do you have to cut spaghetti squash in half before cooking it?
Yes, you do have to cut spaghetti squash in half before grilling. It helps it cook more evenly and makes it easier to pull the strands apart once it's cooked.
Do you have to poke holes in spaghetti squash?
No, you don’t have to poke holes in spaghetti squash if you’re grilling or roasting it in halves. That step’s only needed when microwaving it whole to release steam.
How to tell if spaghetti squash is done?
To tell if spaghetti squash is done, check if the juices are bubbling up and a fork slides easily into the thickest part. The strands should pull away with little effort and have a tender, al dente texture.
Why is my spaghetti squash mushy after cooking?
Spaghetti squash turns mushy when it’s overcooked or exposed to high heat for too long. Stick to moderate heat and check early for a better, firmer texture.
What seasoning do you put on spaghetti squash?
The best seasoning to put on spaghetti squash is just a drizzle of olive oil with a good sprinkle of salt and pepper. I also love adding garlic—and sometimes thyme or rosemary—for extra flavor that complements the squash without overpowering it.
That’s it, enjoy!
This grilled spaghetti squash camping meal was cozy, satisfying, and way lighter than pasta—perfect after a long day outdoors. It’s hearty without being heavy, which is exactly why I keep coming back to it.
My husband loved it so much, we made it three more times after we got home! At home, I usually roast it, but grilling spaghetti squash adds a smoky flavor that’s hard to beat. However you cook it, this cozy dish is a simple crowd-pleaser that always delivers.
🏕️ Want more cozy campsite meals like this one? Here are my top 10 camping food ideas—from one-pot dinners to grilled mains and no-cook lunches.
Easy Grilled Spaghetti Squash Recipe
This grilled spaghetti squash recipe is a cozy fall favorite—smoky, healthy, and easy to cook over a BBQ or campfire. Just add your favorite sauce and dig in!
Makes: 2 portions
Prep: 5 min Cook: 40 min
Dietary Notes: Gluten-free, Dairy-free, Egg-free, Vegan, Vegetarian, Low-carb
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 and prep grill. Scoop out the seeds, rub the cut sides with olive oil and minced garlic, and season generously with salt and pepper.
For a campfire, burn wood down to hot coals and rake them under a grill grate, keeping coals at least a foot below the grate. For a BBQ, preheat to medium (375–400°F).
Grill the spaghetti squash. Place cut-side up on the grill. Cook for 25 minutes until juices bubble and the center is fork-tender. Flip cut-side down and grill another 15 minutes to lightly char the flesh. While it cooks, heat your sauce in a pot over the fire or side burner.
Serve. Once tender, remove the squash from the grill. Use a fork to separate the strands, leaving the shell intact 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 good squash: Look for one that’s heavy for its size with smooth, firm skin—it’ll grill better and taste sweeter.
Go heavy on seasoning: Don’t skimp on salt, pepper, or garlic—spaghetti squash is naturally quite mild.
Keep the heat steady: Whether using a campfire or BBQ, aim for medium heat and keep the coals at least a foot below the grill grate.
Further reading: For more, check out my tips, serving ideas, substitutions, storage tips, and FAQs!
Have you tried grilling spaghetti squash?
What’s your favorite way to top it? Let me know in the comments below!
More Camping Recipes You’ll Love
One-pot bison and mushroom pasta: This earthy bolognese features bison and mushrooms, cooked together with tagliatelle for a rich, hearty one-pot meal over the fire.
Campfire pork ribs with vinegar BBQ sauce: Slow-cooked and finished with a tangy Carolina-style sauce—these ribs are smoky, tender, and packed with flavor.
Fire-grilled flank steak: No marinade needed—just grill over flames and finish with garlic herb butter for juicy, flavorful steak.
Grilled jerk chicken drumsticks: Marinate before your trip and grill at camp—these spicy drumsticks bring bold Jamaican flavor in every bite.
Make-ahead power salad for camping: A protein-packed, no-cook salad you prep at home and shake to serve at camp—perfect for quick lunches or dinners on the trail.
