These amazing Stuffed Grilled Eight Ball Squash are perfect for a fun grilled seafood dish. It is filled with crab meat and shrimp and held together with Panko.
I found these eight ball squash at my local grocery store and was way too excited. I love this time of the year when the fun squash starts to hit the shelves. These are so mild, they are really kid-friendly. It’s a gateway squash! Ha!
Eight Ball Squash – This is a distinctive looking squash that is distinctively round. It is a little more firm than a traditional zucchini, with a very delicate skin.
Seafood – We used a can of shrimp and a can of crab meat. Definitely consider using fresh seafood or a firm white fish flaked into the mix. The squash is extremely mild, which allows your seafood flavors to really shine through.
Shallots – This is a mild flavor that is critical for this recipe. A strong flavored onion may overtake the seafood.
Panko – In a pinch, you can use breadcrumbs, but I have had the best results with Panko. It doesn’t ever get soggy, which is nice.
🔥 Grilling Instructions
Step One: Cut the Eight Ball squash in half lengthwise. Scoop out the center. There should only be a few seeds, so remove those and reserve the flesh.
Step Two: Heat the grill to 400 degrees. Brush the squash with a little olive oil and place face down on the grill for about ten minutes. Remove it from the grill.
Step Three: While the squash is searing, combine shallots with olive oil on the stove top over medium heat. Cook until they are transparent. It should take about 3-4 minutes. Add the reserved squash flesh and cook for about five minutes. Then, add the garlic and cook for another minute.
Step Four: Combine the panko, Gruyere cheese, drained seafood, parsley and the shallot/squash/garlic mixture. Mix it well. I like to reserve a little bit of the Gruyere cheese to sprinkle on top right before I take it off.
Step Five: Fill each of the Eight Ball Squash with the mixture. Heap it slightly.
Step Six: Place the stuffed squash back on the grill and let them cook for another ten minutes, until it is heated through.
Step Seven: In the last few minutes, add the extra gruyere cheese and chopped fresh parsley. It will only take a minute to melt and helps to bind the recipe together.
Replace the seafood mixture with fresh crab, scallops, shrimp or a firm white fish. I have even used grilled salmon which was out of this world. This is also a great time to use leftover fish or a fun mixed seafood package from the seafood counter.
If you want to skip the seafood mixture, go with your favorite sausage mixture or even a “stuffed pepper” mixture.
If you can’t find Eight Ball Squash, use an acorn squash, zucchini or yellow squash. The acorn squash will require a bit longer to grill as it is larger. I find the mild flavors of the zucchini to be a better fit for the filling.
📌 Recipe Tips
You can eat the skin of the 8 ball squash just like zucchini and yellow squash. The skin is a similar texture and maybe a little bit more firm than a zucchini. After grilling, it is tender and easy to cut with a fork.
Sprinkle on some extra Gruyere and parsley on during the last few minutes of the grill to give it a chance to melt.
These squash are perfect for refrigerating for lunches throughout the week. Just heat them up in the microwave for a delicious lunch.
Grilled Salmon – I have used leftover salmon in these stuffed squash and it was out of this world. You don’t need a lot.
Stuffed Delicata Squash – This is another favorite stuffed winter squash. I filled it with wild rice and fall vegetables.
Stuffed Grilled Eight Ball Squash
Eight Ball Squash
- 2 eight ball squash cut in half
- 1 tsp olive oil
- salt and pepper
- 1 can crab
- 1 can baby shrimp
- 1 clove garlic minced
- 2 tbsp olive oil
- 1 shallot cut into small pieces
- 1 tbsp parsley chopped
- 1 1/2 cup Gruyere shredded
- 1/3 cup Panko
- 1 tsp lemon juice
Prepare the Squash for Grilling
- Cut the Eight Ball Squash in half lengthwise and scoop out the seeds. Reserve the scooped out flesh.
- Brush the cut face of the squash with a little bit of olive oil. This will minimize sticking on the grill.
- Place the squash face-down on a 400 degree grill for ten minutes. Remove from the grill.
Prepare the Filling
- In a skillet, add the olive oil and chopped shallots. Let it cook over medium heat for 3-4 minutes, until they are translucent. Add the reserved squash flesh and cook for another five minutes. Lastly, add the garlic and cook for another minute.
- Combine all of the ingredients to a large bowl (including the shallot/garlic mixture). If you are using canned seafood, drain it before adding to the filling.
- Mix well with a wooden spoon.
Prepare the Stuffed Eight Ball Squash
- Fill each squash with the stuffing. Heap it and form to shape with your hand. Press it together firmly.
- Add the squash back to the grill for another ten minutes. During the last few minutes, sprinkle extra Gruyere cheese and freshly chopped parsley on top.
- Remove from the grill and serve!