1 large spaghetti squash
1/4 cup extra virgin olive oil
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 cup freshly grated Parmesan cheese
With a fork, poke a few holes in the outer skin of the squash then place the whole squash in the microwave on high for five minutes.
Use a towel to lift it and hold it on a cutting board while you peel off the outer skin with a potato peeler (peel towards you from each end to the middle).
Place back in the microwave on a plate for five more minutes.
Remove with a dish towel to your cutting board and if the squash has a stem, nip that off then slice the squash in half from one end to the other.
Scoop out and discard the seeds.
Place the squash cut side down on your cutting board and place a dish towel over the top and gently press to flatten. Repeat for the second half. You should have two oval shaped thick steaks.
Heat your grill to high on one side and cool on the other. Clean and oil the grates.
Brush the outside of the squash with the olive oil, salt and pepper and place on the hot side with the cut side facing up. Brush the cut side with more olive oil and sprinkle on more salt and pepper. Reserve about a tablespoon of the olive oil for another step.
Grill the outside for five minutes then flip over and grill the inside for five more minutes.
Flip the squash cut side up again and slide the squash over to the cool side and close the lid. Try to regulate the temperature of the grill to about 350 degrees F.
Cook until tender, about 15 minutes. (Test with a fork by poking and pulling up a few strands to test.)
Brush on the remaining olive oil then spread the Parmesan cheese over both halves, close the cover and cook to caramelize, about 5-10 minutes.
Remove to platter or cutting board. Each serving will be half of one half, or four servings in all.
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