Best Grilled Spaghetti Recipes

SPAGHETTI WITH SUMMER SQUASH, TOMATOES, AND GRILLED SHRIMP

Steps:

• Bring a large pot of salted water to a boil over high heat for the spaghetti.
• Preheat the oven to 400 degrees F.
• Combine the squashes, tomatoes, onion, garlic, and oregano in a large bowl. Add the olive oil, sprinkle with salt and pepper, and give it all a good toss. Dump that out onto a baking sheet and roast for 10 to 12 minutes, until the squash is tender and caramelized. Scrape the vegetables into a large pasta bowl and cover with a plate to keep everything warm.
• The pasta water should be boiling by now. Add the spaghetti and stir to separate the strands. Cook for 8 to 9 minutes, until al dente.
• To finish, scoop out about 1/4 cup of the pasta cooking water, drain the pasta, and toss gently with the roasted vegetables and Grilled Shrimp. Add the pasta water if needed.
• Heat a large outdoor grill and wipe down with oiled paper towel to create a nonstick surface. Add chopped garlic to 1/2 cup oil. Season shrimp with salt and pepper and place on grill. Baste with garlic-olive oil and grill 3 minutes each side basting as you go.

GRILLED SPAGHETTI SANDWICH

Steps:

• Melt butter with garlic powder in a large skillet.
• Cut a slice of the crust off the top and bottom of each hoagie roll. Brush the cut sides with some of the garlic-flavored butter.
• Split the rolls and line the insides with mozzarella cheese slices. Mix spaghetti and spaghetti sauce together in a bowl; divide between the hoagie rolls and sandwich the rolls around the cheese and pasta mixture.
• Grill the sandwiches in the skillet until the cheese melts completely, about 5 minutes per side.

SPAGHETTI WITH GRILLED SHRIMP, ZUCCHINI AND SALSA VERDE

Steps:

• Put the parsley, capers, garlic, lemon juice, anchovy paste, mustard, ½ teaspoon of the salt and the pepper into a food processor or blender. Pulse to chop.
• With the machine running, add the ½ cup oil in a thin stream to make a coarse puree.
• Set aside. Pulse to re-emulsify just before adding to the pasta.
• Light the grill or heat the broiler. Brush the zucchini with 1 tablespoon of the oil and sprinkle with ¼ teaspoon of the salt.
• Grill or broil the zucchini, turning, until just done, about 10 minutes.
• When the slices are cool enough to handle, cut them crosswise into ½ inch pieces and put them in a large bowl.
• Thread the shrimp onto skewers.
• Brush the shrimp with the remaining 1 tablespoon oil and sprinkle with the remaining salt.
• Grill or broil the shrimp, turning, until just done, about 4 minutes. Remove the shrimp from the skewers and slice them in half horizontally, and add them to the zucchini.
• Meanwhile, in a large pot of boiling, salted water, cook the spaghetti until just done, about 12 minutes. Drain.
• Add the pasta to the gilled zucchini and shrimp and toss with the salsa verde.

GRILLED SPAGHETTI

Steps:

• Preheat a grill on medium-high heat.
• Bring a large pot of salted water to a boil, cook pasta about half way according to package instructions. Drain the pasta and toss lightly with olive oil. Using a grill grate, grill the pasta over medium-high heat for about 3 to 4 minutes.
• Transfer the grilled pasta to a serving platter and spoon BBQ Gravy over the top. Place meatballs over the top and around the perimeter of the platter and top with more Gravy. Sprinkle with the sliced scallions and grated Parmesan.
• Heat a large soup pot over medium-high heat. Add the olive oil and heat for 1 minute. When the oil is hot, add the bacon and render. When golden brown and beginning to crisp, add minced carrot, celery, onion, and garlic. Add a pinch of salt and saute vegetables to a light brown. Add rosemary and brown sugar and stir. Add Chianti and vinegar to pot, stir and bring to boil. Add the tomato paste, chipotles in adobo, and the chopped tomatoes. Stir and simmer for 1 to 1 1/2 hours, skimming the top occasionally to remove any scum that forms.
• While the BBQ gravy is simmering, make the meatballs.
• In a large bowl, mix together the meat, egg, Worcestershire, cheese, parsley, oregano, basil, onion, bread crumbs, and garlic, and season with salt and pepper. Add 1/2 cup of water. Knead the water into the meat mixture with your hands. Knead and roll meatballs into about 1 1/2-inch balls. Place them in shallow saucepan on stove, add another 1/2 cup of water over them, and cover. Turn heat to medium, and steam for 35 minutes.
• Using a slotted spoon, remove the meatballs from the pan. Drain the juice out of the bottom of the pan, return the meatballs to it and cover them with warm BBQ gravy. Serve on top of Grilled Spaghetti.

CORN SPAGHETTI WITH FRESH GRILLED CORN AND SMOKED MOZZARELLA

Steps:

• 1. Heat grill to medium-high heat. Coat corn and chiles with cooking spray. Grill corn and chiles 10 to 15 min, or until tender and slightly charred. Transfer chiles to med bowl, and cover with plastic wrap until cool enough to handle. Cut corn kernels from cob and transfer to large bowl. Peel, seed, and coarsely chop chiles; add to corn. 2. Cook spag in large pot of boiling salted water until al dente. Drain; transfer to bowl w. corn and chiles. 3. Meanwhile, heat oil in small saucepan over med heat. Add garlic and cumin, and saute 30 sec, or until fragrant. Add milk, and simmer 5 min, or until milk reduces by half. 4. Pour hot milk mixture over spag mixture in large bowl. Add cilantro and chz, and toss until chz begins to melt. sprinkle with hot sauce, and serve.

GRILLED BLUE MARLIN OVER SPAGHETTI SQUASH

Steps:

• Combine all ingredients for the marinade add fish and chill 1-2 hours.
• Grill on high for 4-7 minutes on each side.
• Serve immediately over spaghetti squash.

HEALTHY GRILLED SUMMER VEGETABLE SPAGHETTI FOIL PACK

Steps:

• Prepare a grill for medium heat.
• Toss together the tomatoes, eggplant, zucchini, pesto, olives, garlic, olive oil, crushed red pepper and 1 teaspoon salt in a large bowl.
• Combine the wine with 2 cups water in a large measuring cup or bowl.
• Tear four 16-inch pieces of 18-inch-wide heavy duty foil and arrange on a work surface. Evenly divide the spaghetti among the 4 pieces of foil, placing it in the center of each piece and leaving plenty of room on the short ends. Evenly divide the vegetable mixture among the foil, spooning it on top of the spaghetti. Fold up the sides and ends of each piece of foil to make a canoe shape. Pour 3/4 cup of the wine mixture into each packet. Keeping the folded sides up, tightly crimp the edges together so the packets remain canoe-shaped. This will prevent leaking and allow for space at the top of each packet.
• Put the packets on the grill, close the grill lid and cook 24 minutes, changing the position of the packets on the grill about halfway through. Remove from the grill and let rest for 10 minutes.
• Carefully open each packet. The pasta should be al dente and the vegetable mixture saucy. Stir 2 tablespoons Parmesan into each serving. Transfer the pasta and sauce to 4 serving bowls and top with the basil.

SPAGHETTI SQUASH WITH GRILLED CHICKEN, SUNDRIED TOMATOES, BROCCOLI, AND PEAS

Steps:

• Preheat oven to 375 degrees F.
• With a sharp knife, carefully cut the spaghetti squash in half lengthwise. Scrape/remove seeds with a spoon. Place squash halves cut side down on a baking sheet; bake for 45 minutes. Let squash cool.
• Using a fork, scrape the inside of the squash to remove strands.
• In a large, deep skillet, heat olive oil over medium-high heat. Add garlic. Saute one minute, then add spaghetti squash and saute an additional 2 minutes. Salt and pepper to taste.
• Add ¼ cup of chicken broth, sundried tomatoes, and broccoli. Saute 5 minutes.
• Add peas, grilled chicken, and remaining ¾ cup chicken broth. Shake about ¼ cup parmesan cheese into mixture (just enough to thicken the chicken broth).
• Reduce heat to medium-ow. Cover skillet and simmer for about 3 minutes.
• Serve with fresh shaved parmesan cheese.

SPAGHETTI SQUASH WITH GRILLED CHICKEN AND SUNDRIED TOMATOES

Steps:

• Preheat oven to 375 degrees (F).
• With a sharp knife, cut spaghetti squash in half lengthwise.
• Scrape/remove seeds with a spoon.
• Place squash halves cut side down on a baking sheet: bake for 45 minutes. Let squash cool.
• Using a fork, scrape the inside of the squash with the tines to remove strands.
• In a large, deep skillet, heat olive oil over medium-high heat. Add garlic. Saute 1 minute.
• Add 1/4 cup of chicken broth, sun-dried tomatoes, and broccoli and saute 5 minutes.
• Add peas, grilled chicken, and remaining 3/4 cup of chicken broth.
• Shake about 1/4 cup Parmesan cheese into mixture (just enough to thicken the chicken broth).
• Reduce heat to medium-low. Cover skillet and simmer for about 3 minutes.
• Serve on top of the squash strands with fresh shaved Parmesan cheese.

GRILLED CLAMS WITH SPAGHETTI, PROSCIUTTO, AND MIXED GREENS

Steps:

• Heat oil in heavy large pot over medium-high heat. Add garlic and crushed red pepper and stir until fragrant, about 30 seconds. Add mustard greens, chard, and collard greens and toss until beginning to wilt, about 2 minutes. Remove from heat. (Can be prepared 2 hours ahead. Let stand at room temperature.)
• Prepare barbecue (medium-high heat). Grill prosciutto until beginning to crisp, about 1 minute per side. Transfer prosciutto to plate. Tear each slice lengthwise into 1-inch-wide strips; add to pot with greens. Grill clams in batches, if necessary, until each opens, about 6 minutes (discard any clams that do not open). Transfer clams from grill to pot.
• Meanwhile, cook spaghetti in another large pot of boiling salted water until just tender but still firm to bite. Drain, reserving 2 cups pasta cooking water. Add pasta to pot with greens, prosciutto, and clams. Squeeze juice from 1 lemon half over. Add parsley. Toss over medium-high heat until heated through, adding reserved pasta cooking water by 1/2 cupfuls if dry. Season with salt and pepper and more lemon juice, if desired. Transfer pasta mixture to large shallow bowl and serve.

SPAGHETTI WITH GRILLED SHRIMP, ZUCCHINI AND SALSA VERDE

Steps:

• Put the parsley, capers, garlic, lemon juice, anchovy paste, mustard, 1/2 teaspoon of the salt, and the pepper into a food processor or blender. Pulse just to chop, six to eight times. With the machine running, add the 1/2 cup oil in a thin stream to make a coarse puree. Leave this salsa verde in the food processor; if necessary, pulse to re-emulsify just before adding to the pasta.
• Light the grill or heat the broiler. Brush the zucchini with 1 tablespoon of the oil and sprinkle with 1/4 teaspoon of the salt. Grill or broil the zucchini, turning, until just done, about 10 minutes in all. When the slices are cool enough to handle, cut them crosswise into 1/2-inch pieces and put them in a large bowl.
• Thread the shrimp onto skewers. Brush the shrimp with the remaining 1 tablespoon oil and sprinkle with the remaining 1/2 teaspoon salt. Grill or broil the shrimp, turning, until just done, about 4 minutes in all. Remove the shrimp from the skewers, slice them in half horizontally, and add them to the zucchini.
• Meanwhile, in a large pot of boiling, salted water, cook the spaghetti until just done, about 12 minutes. Drain. Add the pasta to the grilled zucchini and shrimp and toss with the salsa verde.

SUMMERTIME SPAGHETTI WITH GRILLED MEATBALLS

Steps:

• Cook spaghetti according to package directions; drain. , Meanwhile, combine onion, bread crumbs, egg, Parmesan, milk and seasonings. Add beef; mix lightly. With wet hands, shape into 1-1/2-in. balls. Place meatballs on greased grill rack; grill, covered, over medium heat until cooked through, about 10 minutes., For sauce, combine tomatoes, garlic, oil, sugar, salt, oregano and pepper in an 11x7x2-in. disposable foil pan. Grill over medium heat until sauce begins to simmer, about 10 minutes. Stir in basil., Serve meatballs and sauce with spaghetti; top with shredded Parmesan.

SUMMERTIME SPAGHETTI WITH GRILLED MEATBALLS

Steps:

• Cook spaghetti according to package directions; drain. , Meanwhile, combine onion, bread crumbs, egg, Parmesan, milk and seasonings. Add beef; mix lightly. With wet hands, shape into 1-1/2-in. balls. Place meatballs on greased grill rack; grill, covered, over medium heat until cooked through, about 10 minutes., For sauce, combine tomatoes, garlic, oil, sugar, salt, oregano and pepper in an 11x7x2-in. disposable foil pan. Grill over medium heat until sauce begins to simmer, about 10 minutes. Stir in basil., Serve meatballs and sauce with spaghetti; top with shredded Parmesan.

WHOLE-WHEAT SPAGHETTI SALAD WITH GRILLED ZUCCHINI, KALAMATA OLIVES, AND FETA

Steps:

• 1 For the Vinaigrette: Whisk vinaigrette ingredients together in a small bowl, seasoning generously with salt and pepper. Reserve.
• For the Salad: Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover gill and allow to preheat for 5 minutes. Alternatively, set burners on a gas grill to the highest heat setting, cover, and preheat for 10 minutes. Clean and oil the grilling grate.
• Drizzle zucchini with a little of the vinaigrette. Season with salt and pepper and grill until lightly charred, about 2 minutes. Flip zucchini and cook until charred, about 2 minutes longer. Let cool.
• Chop zucchini and add to a large bowl along with pasta, olives, feta, basil, and tomatoes. Add in vinaigrette, tossing, a few tablespoons at a time until well dressed. Serve immediately or at room temperature, passing more vinaigrette at the table.