I’m always looking for new recipes to try on my Pit Boss Pellet Grill. Recently, I was inspired by a recipe for twice-baked spaghetti squash that I saw in a recipe book I had. The recipe called for cooking it in the oven, I decided to cook this twice-baked spaghetti squash on the Pit Boss pellet grill and wanted to share how I did it.
How to Make Twice-Baked Spaghetti Squash on The Pit Boss?
Spaghetti squash is a nutritious winter vegetable that offers many essential nutrients such as; folate, beta carotene, fiber, etc. It’s a healthy alternative to pasta and your family will love it.
That said, choosing one can be challenging, especially, if you’ve never purchased one before. You can purchase a spaghetti squash from your local farmer’s market or supermarket.
Twice-Baked Spaghetti Squash Ingredients
- 1 Medium Spaghetti Squash
- 1 Teaspoon Salt
- 1 Tablespoon Extra-Virgin Olive Oil
- ½ Teaspoon pepper
- ½ Cup Grated Parmesan Cheese (divided into bowl and topping)
- ½ Cup Shredded Mozzarella Cheese (Divided into bowl and topping)
Step #1: Cut the Spaghetti Squash In Half
Wash the outside of the spaghetti squash with cold water and a vegetable brush. The recipe didn’t say to do this, but since the squash grows on the ground, I always wash my vegetables before grilling them.
Use a sharp knife and cut the spaghetti squash in half, careful not to cut your fingers.
Step #2: Clean Out The Guts and Seeds
Use your hands to clean out the seeds and guts. The squash must be cleaned properly before cooking it. If you’re like me and don’t like to waste any food, there are some recipes online that help you get creative with the seeds.
You can also save the seeds for later, as they are great for roasting!
Step #3: Season the Tops of The Spaghetti Squash
Season the tops of the squash with olive oil, salt, and pepper before putting them on the grill. You can use the measurements above or flavor it to taste.
Step #4: Place Face Side Up on The Grill
Start out with the spaghetti squash face side down on the grill. Close the lid and bake for about 35-45 minutes at 350°F before flipping it with a spatula or gloved hands. You’ll finish the squash off with the flesh side up.
Continue baking until the internal temperature reaches 170°F or when the flesh is soft and can be easily pierced with a fork.
Step #5: Remove From Grill and Allow to Cool
Remove the spaghetti squash from the grill and set them on a baking sheet or cooling rack. Allow them to cool for 10-15 minutes, before moving on to the next step.
Don’t rush this process as you need the squash cooled to room temperature before moving to the next step.
Step #6: Scrape the Insides Out
Use a fork to rake and rake it back and forth the top of the squash. Note the strands will look like spaghetti. Place the strands in a large bowl, being careful to keep the shells intact.
Once the shells are clean, pour the Mozzarella and Parmesan Cheese into the bowl and mix thoroughly with your hands.
Step #7: Pour Mixture Back In Shells
Pour the mixture back into the shell and top with some more cheese. Feel free to go crazy with how much cheese you top it with. Since we love melted cheese, we went overboard with the amount of cheese we put on top.
If you don’t plan on eating both halves of the squash, leave the uneaten portion intact. Refrigerate and cook the next day in the oven or pellet grill.
Step #8: Place Back On The Grill
Increase the grill temperature to 425°F and wait until it reaches the desired cook time. Place the spaghetti squash on the grill with the cheese facing up. Bake for another 15-25 minutes or until the cheese starts to brown.
Unfortunately, our cheese didn’t brown that well on the Pit Boss as it did in the oven the next day. This is because of how the pellet grill works, it uses a fan system to cook and doesn’t have a heating element on top like an oven.
Twice Baked Spaghetti Squash Temperature Settings
Cook the spaghetti squash on the Pit Boss as indirect heat, with the flame broiler plate, closed. Set the temperature to 350°F for the first part of the cook. Increase the temperature to 425°F to brown the cheese.
Best Pellets to Use for Twice Baked Spaghetti Squash?
The type of pellets you use, won’t make a huge difference, because the squash won’t be on the grill very long. That said, spaghetti squash is a mild food that pairs well with Apple pellets.
Whenever I’m feeling lazy, I always use the Pit Boss Competition Blend. It just makes life easier, and I don’t have to worry about changing out the pellets whenever I cook.
Resting Period
Everything that comes off the grill should be allowed to rest 5-10 minutes or more, depending on what you’re cooking. Spaghetti squash is no different.
The resting period allows the cheese to firm up so it doesn’t come off as soon as it’s cut. It also makes it easier for your family and guest to eat so they don’t burn their mouths.
Pit Boss Twice-Baked Spaghetti Squash
This twice-baked spaghetti squash is a nutritious winter squash meal that can be cooked in the winter. It pairs perfectly with poultry, beef, or even steak.
Ingredients
- 1 Medium Spaghetti Squash
- 1 Teaspoon Salt
- 1 Tablespoon Extra-Virgin Olive Oil
- ½ Teaspoon pepper
- ½ Cup Grated Parmesan Cheese (divided into bowl and topping)
- ½ Cup Shredded Mozzarella Cheese (Divided into bowl and topping)
Instructions
- Carefully cut the spaghetti squash in half lengthwise using a sharp knife.
- Remove the pulp and seeds (save the seeds for roasting later!)
- Rub olive oil and sprinkle with salt and pepper.
- Preheat the Pit Boss (or any pellet grill) to 350°F - 375°F using any type of wood pellets.
- Place the squash face side down and bake for 30-45 minutes.
- Flip and continue baking until it reaches an internal temp of 170°F or is soft enough to pierce with a fork.
- Transfer the squash to a cutting board, cooking grate, or baking sheet.
- Allow to cool for 10 minutes.
- Use a fork to scrape the insides back and forth, careful to keep the shells intact. Pour the spaghetti strands into a bowl and mix with Mozzarella and Parmesan cheese.
- Put the mixture back into the rinds, and top with more cheese.
- Increase the grill's temperature to 425°F.
- When the grill reaches the proper cooking temperature, place the spaghetti squash cheese side up and continue baking 15-20 minutes or until the cheese starts to brown.
- Remove and rest for 5-10 minutes before serving.
- Serve with your favorite sides.
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