Grilled & Stuffed Squash
Holly Grier- Wallace
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
2yellow crooked neck squash
1 ccubed velveeta cheese (or shredded cheddar cheese)
1/2medium sized onion, diced
1large tomato, diced
2 clovegarlic, finely chopped
1 cdiced 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
- 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!