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

• 4 teaspoons olive oil, extra-virgin, divided
• 1 green bell pepper, chopped
• 1/2 cup diced onion
• 1/2 teaspoon salt, divided, plus additional to taste if needed
• 1/4 teaspoon ground black pepper
• 1 cup cherry tomatoes, cut into quarters
• 1/4 cup fresh basil or cilantro, chopped
• 4 medium yellow squash
• 4 ounces sharp cheddar cheese, shredded

Step 1: Prepare the Grill for Indirect Heating

Preheat your grill for indirect heat by setting it up according to its type.

For a gas grill with two burners, use only one burner on high.

If you have a three-burner grill, set two burners to medium-high.

For a charcoal grill, once the coals are hot, rake them to one side to create an indirect heat zone.

Step 2: Sauté the Vegetables

While the grill is heating, heat two teaspoons of oil in a medium skillet over medium-high heat.

Add the chopped pepper, onion, 1/4 teaspoon salt, and pepper.

Cook the vegetables, stirring often, until they become softened and start to brown, which should take about 5 minutes.

Once done, remove the skillet from the heat and stir in the tomatoes and basil or cilantro.

Step 3: Prepare the Squash

As the vegetables are cooking, prepare the squash by cutting each one in half lengthwise.

Use a Parisian scoop, a teaspoon, or an apple corer to hollow out the squash slightly.

Brush the cut surfaces of the squash with the remaining 2 teaspoons of oil.

Sprinkle the remaining 1/2 teaspoon salt over them for added flavor.

Step 4: Grill the Squash

The grill should reach approximately 350 degrees F.

with the lid closed.

Place the squash cut-side-down on the hot side of the grill.

Grill them until they start to soften and develop grill marks, which should take about 5 to 8 minutes.

Flip the squash onto the cooler side of the grill so they are cut-side up to prevent burning.

Step 5: Fill and Cook the Squash

Divide the sautéed vegetable filling evenly among the squash halves.

Top each with cheddar cheese, distributing it evenly over the filling.

Cover the grill and let the squash cook until they are completely tender and the cheese has melted, about 15 to 18 minutes.

Check occasionally to avoid overcooking.

Step 6: Serve

Once the cheese is melted and the squash is tender, remove them from the grill.

If desired, season the squash with additional salt to taste.

Serve the grilled stuffed squash hot and enjoy this flavorful dish!