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We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Grilled Spaghetti Squash & Roasted Garlic Bread

Howdy,

My name is Brian, AKA WinnipEGGhead on the other forum. I have had my Large Egg for about 2 years now, my XL for 1 year and my Mini is about a month old. I have been lurking a lot lately and decided to start posting to the vegetarian forum as it seems it is vastly underused :-)

I've started doing a LOT more vegetarian cooks on the Big Green Egg lately. Tonight I did grilled spaghetti squash and a roasted garlic bread.

Never cooked a spaghetti squash before, it said on the instruction sticker (glad it came with instructions!!!) that it needed to bake at 375F for about 45 minutes. It wasn't close at 30 minutes so I upped the temp to 400F for the second 30 and it cooked great.

Here are some pics...


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Turned out great! I would make this again for sure!

Happy Egging!
Brian
EGGhead from Winnipeg MB, Canada = WinnipEGGhead
wwww.winnipeggheads.com

Cooking on Mini, Large & XL Big Green Eggs

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