Even if you’re not a vegetarian this dish is for you, it’s extra filling and a great meat replacement. Try it for picky eaters or a health conscious alternative. Savory, smoky and rich.
Difficulty 2/5 Prep Time 15 MIN Cook Time 1 HOUR 25 MINUTES Serves 2-4


1 large spaghetti squash (approx.. 3lbs (1.36 kg) look for a bright yellow skin)
1 sweet bell pepper, sliced
1 red onion, thinly sliced
1 cup of diced tomatoes, strained
2 finely chopped jalapenos (scoop out seeds if you would prefer a more mild flavor)
2 cups black beans, drained and rinsed
1 cup corn kernels, grilled
1/4 cup fresh cilantro, finely chopped
salt & pepper, garlic powder, chili powder, smoked paprika all to taste
1 cup Monterrey jack cheese


  1. First prepare your grilled corn. For one cup, you will need roughly two cobs. Set your Broil King Pellet grill to 500 F (260C) or MEDIUM-HIGH on a gas grill. Husk the corn and place directly on the grill and cook for roughly 12 minutes, rotating once after 6 minutes. Remove the corn and set aside to cool.
  2. Now set your Pellet grill to 375 F (191C). If using a gas grill, cook indirectly with one side of the grill. Reduce heat to 375F (191C). For a smoky flavor on the propane grill, you can use a smoker box directly over one burner.
  3. Using a large, sharp knife, carefully slice spaghetti squash in half. Scoop out the seeds, and place face-up on a baking sheet. Drizzle with olive oil and sprinkle with salt, pepper, garlic powder, smoked paprika and chili powder. Place the baking sheet on the pellet grill or place the squash directly on the cooking grates. In the case of a gas grill, place the baking sheet on the side of the grill that is off for indirect cooking. Cook at 375 F (191C) for 60-75 minutes, depending on size of squash and the type of grill (60 mins for Pellet and 75 mins for gas approximately). The squash strands should be just slightly crunchy when they’re done cooking.
  4. Using a knife, carefully remove the corn from the cobs into a bowl. Chop up one red onion, a sweet red pepper, 2 jalapeno peppers and add to a cast iron skillet or roaster along with diced tomatoes, black beans and roasted corn. Once you’re at the 40 minute mark on the cook time for your squash, stick the cast iron roaster on the grill with your vegetable mix. On a gas grill, let cook for 10-15 minutes until the veggies begin to soften. On the pellet grill, you’ll want to leave the roaster on for 20-25 minutes. Stir occasionally. Once cooked, remove roaster and cover while squash finishes cooking.
  5. When squash is done cooking, remove the baking sheet from the grill. Let the squash stand for 5-10 minutes until it is cool enough to touch. Take a fork and scrape along the inside of the squash to loosen the strands.
  6. Fill the spaghetti squash shells with veggies on top of the squash. Top with cilantro and shredded cheese and return baking sheet to the grill for 5 minutes, until cheese is just melted. Serve with guacamole, plain Greek yogurt or sour cream, and salsa if desired.


Recipe by Kat on the grill!