grilled summer squash boats

Grilled summer squash boats takes around 40 minutes from beginning to end. One serving contains 202 calories, 10g of protein, and 14g of fat. This recipe serves 4 and costs $1.75 per serving. This recipe is liked by 58 foodies and cooks. A mixture of sharp cheddar, cherry tomatoes, green bell pepper, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. It is brought to you by Healthy Seasonal Recipes. It can be enjoyed any time, but it is especially good for The Fourth Of July. It works well as a rather cheap side dish. All things considered, we decided this recipe deserves a spoonacular score of 85%. This score is spectacular. If you like this recipe, you might also like recipes such as Cheesy Baked Spaghetti Squash Boats with Grilled Chicken Skinnytaste, Grilled Summer Squash, and Grilled Summer Squash.

Servings: 4

Preparation duration: 25 minutes

Cooking duration: 15 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat grill for indirect heat on one side. For gas grill with two burners, use only one burner on high. For three burner grill use two on medium- high. For charcoal grill, when coals are ready rake them to one side. While grill heats, heat two teaspoons oil in a medium skillet over medium-high heat. Add pepper, onion, ¼ teaspoon salt and pepper and cook, stirring often until the vegetables are softened and starting to brown, about 5 minutes. Remove the skillet from the heat and stir in tomatoes and basil or cilantro. While the vegetables are cooking, prepare the squash. Cut squash in half lengthwise. Hollow them out slightly using a Parisian scoop, a teaspoon or apple corer. Brush the remaining 2 teaspoons oil over the squash. Sprinkle the remaining ½ teaspoon salt over the squash. The grill should be about 350 degrees F. inside with the lid closed. Grill squash cut-side-down on the hot side of the grill until starting to soften and they have grill marks, 5 to 8 minutes. Flip them over onto the other side of the grill without heat under them, so they are cut-side up. Divide the filling among them. Top with the cheddar, dividing evenly. Cover the grill and let cook until the squash is completely tender and the cheese is melted, about 15 to 18 minutes. Season with more salt if desired.

 

Step by step:

1. Preheat grill for indirect heat on one side. For gas grill with two burners, use only one burner on high. For three burner grill use two on medium- high. For charcoal grill, when coals are ready rake them to one side. While grill heats, heat two teaspoons oil in a medium skillet over medium-high heat.

2. Add pepper, onion, ¼ teaspoon salt and pepper and cook, stirring often until the vegetables are softened and starting to brown, about 5 minutes.

3. Remove the skillet from the heat and stir in tomatoes and basil or cilantro. While the vegetables are cooking, prepare the squash.

4. Cut squash in half lengthwise. Hollow them out slightly using a Parisian scoop, a teaspoon or apple corer.

5. Brush the remaining 2 teaspoons oil over the squash. Sprinkle the remaining ½ teaspoon salt over the squash. The grill should be about 350 degrees F. inside with the lid closed. Grill squash cut-side-down on the hot side of the grill until starting to soften and they have grill marks, 5 to 8 minutes. Flip them over onto the other side of the grill without heat under them, so they are cut-side up. Divide the filling among them. Top with the cheddar, dividing evenly. Cover the grill and let cook until the squash is completely tender and the cheese is melted, about 15 to 18 minutes. Season with more salt if desired.

Nutrition Information:

covered percent of daily need