Cut a hole in the middle of the squash. Strain the liquid from the insides and seeds using a kitchen towel(paper towel to you all as I am English). Put in a foil pan or one suitable for the grill.
In a pan - with olive oil - sweat onions/garlic and mushrooms. Add salt/pepper/basil to taste.
Add the strained squash to the mixture and continue to fry on a medium heat. Add any other vegetables that you are looking to use up.
After cooked - and as the mixture cools - add Panko breadcrumbs and parmesan cheese. Add a small amount of pasta sauce. (I used jarred sauce as that is what I had in my cabinet)
Stuff the cue ball squash and put in a roasting pan - around the squash add pieces of onion and garlic - and the rest (most) of the pasta sauce.
Cover with cheese (mozzarella and cheddar or whatever you are looking to get rid of like my mom) Cover with foil.
Heat your BBQ to around 400 degrees and cook the casserole directly on the grill for about 40 minutes. No oven needed which pleased my mother immensely.
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