Place the squash on a paper towel lined baking sheet and sprinkle salt over all. Let squash sit 20 minutes.
Pat the surfaces of the squash dry. Use a pastry brush to coat both sides of the squash with the no-stick marinade.
Prepare the grill. Cook over direct high heat for 6-8 minutes, turning once. Remove from grill and immediately sprinkle with the black pepper.
Serve hot or cold.
Yield: 6 servings