Grilled & Stuffed Squash
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|2||yellow crooked neck squash|
|1 c||cubed velveeta cheese (or shredded cheddar cheese)|
|1/2||medium sized onion, diced|
|1||large tomato, diced|
|2 clove||garlic, finely chopped|
|1 c||diced vegetable of your choice (i use zucchini or squash)|
|cilantro and other fresh herbs (i.e. basil, oregano, thyme)|
|you can cook this dish in the oven at 425 for 35-45 mins, or try it in the microwave (cook on high for 6 mins, let it sit for a couple of minutes, then microwave again for 6 minutes (for a dish of 4 halves).|
Underwood, IN (pop. 5,795)
Member Since Jul 2011
We always have an abundance of crookneck squash each year in our garden. I started experimenting with this recipe a few years ago using other fresh vegetables from the garden ~ it's deeeelicious!
Slice the ends off the squash and cut them down the center lengthwise so there are two halves. Scoop out the seeds, making a well for the stuffing ingredients.
Cut up and mix together all the remaining ingredients (excluding the butter) in a bowl and salt & pepper the mixture to taste.
Place the squash on a large piece of aluminum foil and fill the center of each squash half with the mixture, then dot each one with butter. Sprinkle herbs and a bit of salt & pepper over the top of squash and cover loosely with foil (so the cheese doesn’t stick to the foil).
Place the stuffed squash on the grill for around 20-30 minutes. You want the squash to be cooked well and the cheese & butter melted. Serve and enjoy!