Grilled & Stuffed Squash
By
Holly Grier- Wallace
@Cowgirl67
1
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!
Blue Ribbon Recipe
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
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2yellow crooked neck squash
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1/2 stickbutter
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1 ccubed velveeta cheese (or shredded cheddar cheese)
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1/2medium sized onion, diced
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1large tomato, diced
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2 clovegarlic, finely chopped
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1 cdiced vegetable of your choice (i use zucchini or squash)
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·cilantro and other fresh herbs (i.e. basil, oregano, thyme)
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·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
- 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!
About Grilled & Stuffed Squash
Course/Dish: Vegetables Vegetable Appetizers
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: Quick & Easy Healthy
