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!
Substitutions: Substitute virtually any firm fish or shellfish. The mild flavor of the squash lets the seafood flavor pop! Added Parsley: Add a little extra parsley on top before removing from the grill. Added Cheese: Reserve a little cheese to top right before you take off the grill so it can melt on top of the stuffing. Mixing: Don't over mix. Storage: Store leftovers in the refrigerator for up to 2 days. Reheating: Reheat in the microwave for 1-2 minutes. Meal Prep: Shred the cheese and measure out the ingredients to make this go quick when it's grill time.