Roasted Spaghetti Squash on Cinder grill indoor precision grill

Roasted Spaghetti Squash

Roasted Spaghetti Squash by Michelin Starred Chef John Critchley

Every one was once intimidated by spaghetti squash. It was odd looking and mushy and  difficult to cook properly.  With the Cinder Grill, you can cook it evenly to tenderness so that the beautiful “spaghetti” strands remain intact and the delicate squash flavor shines.  Also, the “well” where the seeds once were is used to slowly roast garlic in olive oil. Two techniques in one delicious hour!

Roasted Spaghetti Squash on Cinder grill indoor precision grill

Serves 2-4


  • 1 each Spaghetti squash, I choose the medium sized ones for the Cinder grill, Cut in
  • ½ and sees removed
  • ½ cup Olive oil
  • 1 each garlic bulb, peeled

For the finishing:

  • 4 Tbsp Butter, unsalted
  • ½ cup white wine, dry 
  • ½ each Red onion, small diced
  • 1 Cup Cherry tomatoes, sliced
  • ¼ cup Parsley, chopped lightly
  • 2 Tbsp Capers, rough chopped
  • ½ each lemon, juiced
  • Sea salt and pepper

Roasted Spaghetti Squash on Cinder grill indoor precision grill ingredients for recipe


  1. Brush spaghetti squash with olive oil on the flesh sides, season with salt and pepper.

  2. Divide the remaining olive oil and garlic cloves in between the two halves.

  3. Preheat Cinder to 250°F.

  4. Place Squash on the cinder grill and close the lid.  Set a timer for 1 hour.

  5. Separately, prepare the ingredients for the sauce. And set aside.

  6. Once the hour is over, check the tenderness of the squash with a fork, it should be tender but not falling apart.

  7. Remove squash from the grill and place on a clean cutting board.

  8. Using a fork, gently scrape the inside of the squash to keep the fibers intact.  Scrape these into a bowl and discard the rinds.

  9. In a large saute pan over medium high heat, add ½ the butter and cook until lightly browned and a nutty aroma.

  10. Add the red onion and capers along with salt and pepper and saute for 1 minute being careful not to color the onions.

  11. Add the lemon juice and white wine and move to a medium heat.

  12. Once the lemon juice and white wine has reduced by half , ad the cherry tomatoes and squash and gently fold into the sauce.

  13. Continue to cook for 3-5 minutes to be sure all the flavors are combined.

  14. Add remaining butter and parsley and gently cook until the butter is melted and the sauce is reduced. (it should not be watery, if it is, increase the heat and cook until reduced to a sauce.

  15. Remove from the heat and place in a pasta bowl for sharing.

  16. I garnish the dish with a little sea salt, olive oil and finely grated hard cheeses such as pecorino or one of your favorites.


    Never Overcook Again

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