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!

★★★★★ 8 votes
15 Min
35 Min

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!


yellow crooked neck squash
1/2 stick
1 c
cubed velveeta cheese (or shredded cheddar cheese)
medium sized onion, diced
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


  • 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!

Printable Recipe Card

About Grilled & Stuffed Squash