Grilled Squash by James Speed Hensinger

Extremely easy and simple. Good for entertaining.


  • Zucchini - 4 to 8 inches long
  • Yellow Squash - 4 to 8 inches long
  • Cooking Oil Spray
  • Tarragon - dried
  • Garlic Powder
  • Cayenne Powder
  • Salt
  • Pepper


  • Trim stems on squash, retaining as much as possible. (The stems are very flavorful.)
  • Cut lengthwise into two pieces.
  • Place on plastic wrapped plate cut side up.
  • Spray cut side with cooking oil spray.
  • Sprinkle with herbs, salt and pepper.


  • Grill cut side down, until nicely marked.
  • Turn skin side down, and continue cooking as desired.
  • Squash flesh should remain firm.
  • Discard plastic wrap on plate.
    • Enjoy! James Speed Hensinger

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      James  Speed  Hensinger