Grilled & Stuffed Squash

Holly Grier


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! The Test Kitchen


★★★★★ 8 votes

15 Min
35 Min


Add to Grocery List

  • 2
    yellow crooked neck squash
  • 1/2 stick
  • 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


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

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About Grilled & Stuffed Squash

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