Easy Grilled Stuffed Yellow Squash

Here’s my go-to recipe for grilled stuffed yellow squash, with a simple preparation that combines fresh garden vegetables, herbs, and melted cheese – all cooked to perfection on the backyard grill.

This stuffed squash has become our summer dinner staple, especially when yellow squash is in season. I often make extra to have for lunch the next day. And let’s be honest – grilled vegetables always taste better when they’re stuffed with cheese, don’t they?

What Kind of Yellow Squash Should I Use?

For grilled stuffed squash, straight-neck or crookneck yellow summer squash both work great, though straight-neck varieties are a bit easier to stuff. Look for medium-sized squash that are about 6-8 inches long – these will be tender but still firm enough to hold their shape when grilled. Try to pick squash that feel heavy for their size and have smooth, bright skin without any soft spots or blemishes. If you can only find smaller or larger squash, that’s okay too – you’ll just need to adjust your cooking time slightly and might end up with more or fewer servings.

Options for Substitutions

This recipe is pretty flexible and you can switch things up based on what you have in your kitchen:

• Yellow squash: You can easily swap yellow squash with zucchini or patty pan squash – they all work great for stuffing! Just keep the cooking time similar.
• Sharp cheddar cheese: Feel free to use any melting cheese you like – mozzarella, pepper jack, or even gouda would be tasty. For a dairy-free version, try dairy-free shreds or skip the cheese altogether.
• Bell pepper: Any color bell pepper works here – red, yellow, or orange. You could also use poblano peppers for a mild kick, or even diced carrots for a different twist.
• Cherry tomatoes: Regular diced tomatoes work just fine, or you can use halved grape tomatoes. In a pinch, drained canned diced tomatoes will do the job.
• Basil/cilantro: These herbs are pretty interchangeable in this recipe – parsley or oregano would also taste great. If using dried herbs instead of fresh, use just 1 tablespoon.
• Olive oil: Any neutral cooking oil like avocado or vegetable oil will work just fine here.

Watch Out for These Mistakes While Grilling

The biggest challenge when grilling stuffed squash is preventing the vegetables from becoming too soft and mushy – the key is to pre-cook the squash just until tender-crisp, about 3-4 minutes per side, before adding the filling. A common error is cutting the squash too thin when scooping out the center; make sure to leave at least 1/4 inch of flesh around the edges to maintain structure and prevent collapse on the grill. To avoid a watery filling, don’t skip the step of cooking the bell peppers and onions until they release their moisture and become slightly caramelized. For the best flavor and texture, wait until the last few minutes of cooking to add the cheese – this prevents it from becoming overly brown or separating, while still achieving that perfect melty consistency.

What to Serve With Stuffed Squash?

These cheesy stuffed squash boats make a great main dish that pairs well with simple sides to round out your meal. A scoop of fluffy quinoa or brown rice works perfectly to soak up any extra juices from the vegetables and cheese. For a complete dinner, I like to add a fresh green salad with a light lemon vinaigrette or some steamed broccoli on the side. Since the squash is already pretty filling, keep the sides light and simple – even just some crusty bread with butter would do the trick!

Storage Instructions

Keep Fresh: Got leftover stuffed squash? Pop them in an airtight container and keep them in the fridge for up to 3 days. The flavors actually get even better as they hang out together, making these perfect for meal prep!

Make Ahead: You can prep these a day in advance – just stuff the squash boats, cover them with plastic wrap, and keep them in the fridge. When you’re ready to eat, just pop them on the grill! The cheese might need an extra minute to get melty, but otherwise, they’ll cook up perfectly.

Warm Up: To enjoy your leftover stuffed squash, just pop them in the microwave for 1-2 minutes or in a 350°F oven for about 10 minutes. They’re also pretty tasty at room temperature if you’re packing them for lunch!

Preparation Time	15-20 minutes
Cooking Time	20-30 minutes
Total Time	35-50 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 400-450
• Protein: 20-25 g
• Fat: 25-30 g
• Carbohydrates: 35-40 g

Ingredients

For the filling:

• 1/2 cup diced onion
• 2 tsp extra-virgin olive oil (I use California Olive Ranch)
• 1 cup cherry tomatoes (quartered for even cooking)
• 1/4 cup fresh basil (finely chopped for best flavor)
• 1/4 tsp salt
• 1/4 tsp ground black pepper
• 1 green bell pepper (chopped into 1/2-inch pieces)

For the squash:

• 1/2 tsp salt
• 2 tsp extra-virgin olive oil
• 4 medium yellow squash (halved lengthwise, seeds scooped out)
• 4 oz sharp cheddar cheese (freshly shredded, not pre-packaged)

Step 1: Prepare the Squash and Set Up the Grill

• 4 medium yellow squash
• 2 tsp extra-virgin olive oil
• 1/2 tsp salt

Halve the yellow squash lengthwise and use a spoon to gently scoop out the seeds and some of the inner flesh, creating a boat-like cavity for stuffing.

Rub the cut sides generously with the 2 teaspoons of olive oil and season with 1/2 teaspoon salt.

Meanwhile, preheat your grill to medium-high heat and set it up for indirect grilling (if using a gas grill, light one side only; if charcoal, push coals to one side).

This gives you both high heat for initial searing and a cooler zone for gentle cooking.

Step 2: Build the Vegetable Filling

• 2 tsp extra-virgin olive oil
• 1 green bell pepper, chopped
• 1/2 cup diced onion
• 1/4 tsp salt
• 1/4 tsp ground black pepper
• 1 cup cherry tomatoes, quartered
• 1/4 cup fresh basil, finely chopped

Heat 2 teaspoons of olive oil in a skillet over medium heat.

Add the chopped green bell pepper and diced onion with 1/4 teaspoon salt and 1/4 teaspoon black pepper.

Sauté for about 5 minutes, stirring occasionally, until the vegetables soften and become fragrant.

Remove the pan from heat and stir in the quartered cherry tomatoes and finely chopped fresh basil.

The residual heat will gently warm the tomatoes without breaking them down too much.

I like to chop my basil just before adding it so it stays bright and aromatic rather than turning dark.

Step 3: Sear the Squash on the Hot Side

• prepared squash from Step 1

Place the oiled and seasoned squash halves cut-side-down directly on the grill grates over medium-high heat.

Grill for 5-8 minutes without moving them, allowing the cut surface to caramelize and develop light char marks.

This creates a golden, flavorful base and helps the squash develop structural integrity before filling.

You’ll know it’s ready when you can see grill marks and the exposed flesh has started to soften slightly.

Step 4: Flip and Stuff the Squash

• seared squash from Step 3
• vegetable filling from Step 2
• 4 oz sharp cheddar cheese, freshly shredded

Carefully flip the squash halves cut-side-up and move them to the cooler, indirect heat side of the grill.

Divide the vegetable filling from Step 2 evenly among the squash cavities, mounding it gently into each one.

Top each stuffed squash with the freshly shredded sharp cheddar cheese, distributing it evenly over the filling.

I always use freshly shredded cheese rather than pre-packaged because it melts much more smoothly and creates a creamier texture.

Step 5: Cook Until Tender and Cheese Melts

• stuffed squash from Step 4

Close the grill lid and cook the stuffed squash on the indirect heat side for 15-18 minutes, until the squash flesh is completely tender when pierced with a fork and the cheese is melted and lightly golden on top.

The gentle, covered heat will steam the squash while the cheese melts perfectly.

If your grill has a thermometer, you’re aiming for around 350-375°F for this phase.

The squash is done when it’s fork-tender but still holds its shape.