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Name:	lakngulf -	Reply
Subject:	Oh No....Squash
Date:	6/25/2009 9:39:51 AM

Seems the time of the year for an abundance of squash. I cannot handle the typical squash and onions cooked to pulp so here are a couple of alternatives that are yummy to me:
(1) Squash Pizza
Cover cookie sheet with aluminum foil
Spray with Pam
Cover the foil with yellow and zucchini squash thin-sliced longways
Lightly coat squash with spray butter
Lightly salt, pepper, and other seasoning (I use Natures, Dash would work too)
Sprinkle on a layer of Parmesan cheese
Cover with grated Cheddar cheese
Broil until the cheese is bubbling and slightly cooked.

Have not tried it on grill or BGE but probably would be good

(2) Squash Dressing
Grate yellow and zucchini squash in mixing bowl (grate like hashbrowns)
Grate ½ onion in with squash…..mix well
Heat thin layer of olive oil in frying skillet
Salt, pepper to taste
Add cornmeal and mix well (How much, I have no idea, just be sure all squash touches some cornmeal
Fry mixture in HOT olive oil
Don’t put too much mixture in skillet at a time
Don’t flip it until the edges show a little brown (You will have to separate the mixture into sizes about as big as an egg for easy flipping.
Brown to taste and enjoy.

Sorry I did not involve the grill or BGE very much, but grilled connecuh sausage will go great with either of these

Name:	Murph -	Reply
Subject:	Crab stuffed Squash
Date:	6/26/2009 6:23:21 PM

Here is another tasty use for that squash. I can't remember if it is my recipe or if i stole it somewhere so if I owe credit to somebody...tough.

Take the squash and split it lenghtwise. Using a spoon hollow out the seeds in the center.

Cook a box of regular flavor Stove Top Stuffing according to package directions. Once it is completed fold in 3/4 can of drained Diced Rotel tomatoes with peppers and a can of crab meat. ( I have tried it with fresh crab meat and there is not a lot of difference in that and the cans that look like tuna fish...just be sure to pick through the cans of crab)

Spoon the crab/stuffing mixture into the squash and top with a few drops of olive oil to keep the stuffing from drying out too much.

Place them on a cookie sheet and put in the oven on 350. Hard to say how long because of the variance of size in the squash, but cook them until the mixture on top browns and crisps a little and squash starts to shrivel.

Great for appetizers or as part fo the meal.

Name:	Mack -	Reply
Subject:	Lord, Have Mercy...
Date:	6/26/2009 8:21:59 PM

My belly is growling for some of that. Into the recipe box!
Maybe a side dish for a Beer-Butt chicken and Mexican cornbread?

Name:	Murph -	Reply
Subject:	Lord, Have Mercy...
Date:	6/27/2009 11:32:35 AM

let me know when the BBChic is ready. I have never been able to perfect that phenomenon. My chicken's butt always ends up black, and the other end isn't cooked.

Name:	Ulysses E. McGill -	Reply
Subject:	Crab stuffed Squash
Date:	6/27/2009 6:19:20 PM

What type of squash do you use....sounds like another mission for the BGE!

Name:	Mack -	Reply
Subject:	Lord, Have Mercy...
Date:	6/27/2009 6:53:00 PM

Fire is too hot at the start, or grill is not covered. Move BB to the side at start, enough to get the B boiling. Also,
VERY Important! Drink half the can of Beer before the the butt insertion. Very important. No Joke!

Name:	lakngulf -	Reply
Subject:	Lord, Have Mercy...
Date:	6/27/2009 7:19:36 PM

Now where are you "inserting" that beer

Name:	Talullahhound -	Reply
Subject:	Crab stuffed Squash
Date:	6/28/2009 8:57:53 AM

That sounds really good. I assume you would want the sqush to maintain some "body" to it.

Name:	Murph -	Reply
Subject:	Crab stuffed Squash
Date:	6/29/2009 10:15:28 AM

Just using plain old yellow squash cut length-wise, and yes, you want it to maintain its structure.

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