Grilled & Stuffed Squash

By Holly Grier
@Cowgirl67

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!

Rating:

★★★★★ 8 votes

Comments:

51 Comments

Serves:

2-4

Prep:

15 Min

Cook:

35 Min

Method:

Grill

Blue Ribbon Recipe

Notes from the Test Kitchen:
This is a lovely meatless option for the grill. Light and fresh, it still serves up a super-satisfying flavor. Next time I'm thinking about adding chopped jalapenos too... yum!

Ingredients

2: yellow crooked neck squash
1/2 stick: butter
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).

How to Make Grilled & Stuffed Squash

Step-by-Step

1Slice 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.
2Cut up and mix together all the remaining ingredients (excluding the butter) in a bowl and salt & pepper the mixture to taste.
3Place 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).
4Place 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!