A wonderful way to grill squash in the summer. The filling can be tailored to what you have on hand. Onions and garlic add a ton of flavor while the cheese holds the filling together. This grilled summer squash cooks in the foil pouch and comes out tender. A lovely meatless option for the grill. 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 is deeeelicious!
Prep time: Cook time:
Recipe Cuisine: American Recipe Category: Vegetables Yield: 6 Servings
Ingredients :
- 2 - yellow crooked neck squash
- 1/2 stick(s) butter
- 1 cup(s) cubed Velveeta cheese (or shredded cheddar cheese)
- 1/2 medium onion, diced
- 1 large tomato, diced
- 2 clove(s) garlic, finely chopped
- 1 cup(s) diced vegetable of your choice (I use zucchini or squash)
- - cilantro and other fresh herbs (i.e. basil, oregano, thyme)
Intructions :
- 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. Salt and 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 and pepper over the top of the squash
- Cover loosely with foil (so the cheese doesn\u2019t 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 and butter melted. Serve and enjoy!
- 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).
Rated 5/5 based on 73 Reviews
Keyword : grilled-stuffed-squash-American