Cheese Stuffed Squash

For a great appetizer, grilled cheese stuffed squash halves are just what you should try. For best flavor and quicker grilling, choose small yellow squash for this recipe.

There are two varieties of yellow squash you might see at the store...the yellow crookneck squash and the straight yellow squash. For this recipe, choose the straight ones, if you do have a choice. Otherwise, go with what you can get.

Cheese Stuffed, Bacon Topped Grilled Squash

These can be spiced up with a shake or two of black pepper, or even red pepper flakes if you dare.


  • 10 small yellow squash, halved lengthwise
  • 1 8oz block of cream cheese
  • 1 cup shredded cheddar cheese
  • 10 slices of thick cut bacon
  • black pepper, red pepper flakes to taste
  • 1 tablespoon vegetable oil
  • 40 or so wooden toothpicks, soaked in water

In a medium mixing bowl, combine the cream cheese and the shredded cheddar cheese. For variety, subsititute Colby or Monterey jack for the cheddar.

Split each squash lengthwise, cutting so the squash halves will lay flat on the grill surface. With a small spoon, scoop out the seeds, then fill the depression with a spoonful of the cream cheese and cheddar you just whipped up.

Cut the bacon slices in half, so you have 20 shorter pieces. Lay a half slice of the bacon over the top of the cream cheese mix in the squash, and secure each in place with a couple of the toothpicks.

The soon-to-be grilled cheese stuffed squash now go onto a medium hot grill, using the indirect grilling method. Cook until the squash are just done and the bacon is nice and crispy.

Serve two or three of these as appetizers, or they can be the main part of the meal, served with whole grain bread and a crisp garden salad.

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