Tips and Techniques: How to Prepare Grilled Spaghetti Squash
- By Tom Jackson
- Jan 7, 2015
This healthy recipe combines flavorful grilled spaghetti squash with chicken and gives you a nice pesto twist. Substitute spinach for basil and take the flavor to a new level.
Spaghetti Squash with Grilled Chicken and Pesto Recipe
Yield: 2-4 servings
- 1 spaghetti squash
- 2 boneless skinless chicken breasts
- Olive oil
- Salt and Pepper
- Cattleman’s Grill Italiano Seasoning
For the Pesto:
- 2 cups (about 2 oz before picking leaves) packed fresh basil leaves
- 1/4 cup pine nuts, toasted
- 2 cloves garlic, chopped
- 1 tsp lemon juice
- 1/4 cup extra virgin olive oil
Combine all pesto ingredients in a food processor and process until smooth. Season with salt. Store in the refrigerator until ready to use.
Preheat your Yoder Smokers YS640 Pellet Smoker to 400°F. Cut the spaghetti squash horizontally into 1"-2" rings. Run a paring knife around the inside of each ring to remove the seeds. Rub the flesh with a light coat of olive oil. Season with salt. Place directly on the grates of the cooker. After 20 minutes, flip the squash. Cook 20 minutes more, or until tender.
Give the chicken breasts a squeeze of lemon, then season with Cattleman’s Grill Italiano Seasoning. Place on the grill and cook until the internal temperature reaches 160°F. Check internal temperature with an instant read thermometer.
Remove squash from cooker. Rest 10 minutes. Remove the skins and use a fork (or your hands) to separate the strands of the flesh into long “noodles.” Toss the spaghetti squash in the pesto. Season with salt and pepper.
Remove from the cooker, rest 5 minutes. Slice breasts. Serve sliced breasts over the spaghetti squash with pesto.