Yellow summer squash stuffed with creamy pimento cheese and topped with bread crumbs and parsley is one of the most delicious ways to enjoy summer squash.

Squash stuffed with pimento cheese on baking sheet.

This dish works as either a side dish or a vegetarian summer meal. Not a fan of summer squash? Use zucchini instead.

Pimento Cheese Stuffed Squash

Pimento Cheese

If you’re from the south, you no doubt grew up eating pimento cheese lathered between 2 squishy pieces of white bread. If you’re not from the south, you may not be very familiar with pimento cheese. Also known as “The Pate of the South”, it is made from shredded cheddar cheese, mayonnaise, and diced pimentos. There are many ways to enjoy it: as a spread on crackers, in an omelet, on a burger, on a pizza, or even made into Fried Pimento Cheese Balls.

Pimento Cheese Stuffed Squash

There are many slight variations on Pimento Cheese and practically every southern family has a recipe for it stashed away in a kitchen drawer, handed down through the family. Most likely the best Pimento Cheese is the one you grew up eating.

When I make pimento cheese to use it for something like stuffed squash, I go heavier on the cheese and lighter on the mayo than I would if I was making it for sandwiches.

Pimento Cheese Stuffed Squash

During the summer months it seems like summer squash and zucchini are taking over the world. They are everywhere. So I like to try as many ways of cooking them as possible, like these Lasagna Zucchini Boats which can also be made with squash.

Make In Advance

Pimento Cheese Stuffed Squash is a really simple dish to make. The pimento cheese can be made a day or two in advance and the squash can also be steamed ahead of time. Then all that is left to do is scrape out the seeds and pulp, spoon pimento cheese into the cavity, top with panko crumbs and bake until warm and bubbly. Turn the broiler on for a minute or 2 to give some color to the panko crumbs and you’re ready to grab a fork and dig in!

Pimento Cheese Stuffed Squash

Recipe Tips

  • Want it spicier? Double the amount of cayenne pepper.
  • This recipe can be made with zucchini instead of squash.
  • Be sure to drain the pimentos well or the filling will be watery.

Storage

Leftovers will keep for 3 to 4 days in an airtight container in the refrigerator. Reheat in a 350 degree oven or air fryer.

Pimento Cheese Stuffed Squash

More Squash Recipes

Pimento Cheese Stuffed Squash

By Christin Mahrlig

Prep: 20 minutes
Cook: 15 minutes
Total: 35 minutes
Servings: 4
Delicious yellow summer squash stuffed with creamy pimento cheese and panko crumbs and baked until warm and bubbly. Can be served as a vegetarian meal or as a side dish.
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Ingredients

  • 4 medium yellow squash or zucchini
  • 6 ounces sharp cheddar cheese,, shredded
  • 1/2 cup mayonnaise
  • 2 tablespoons grated onion
  • 1 (2-ounce) jar diced pimentos,, drained well
  • 1/8 teaspoon cayenne pepper
  • 1/3 cup panko crumbs
  • 1 tablespoon melted butter
  • 1 tablespoon minced fresh parsley

Instructions 

  • Cut squash in half horizontally. Place squash in a steamer basket over boiling water. Cover and steam for 6 to 8 minutes (until tender but not soft). Let cool and then scoop out seeds and pulp using a spoon. Discard seeds.
  • Make pimento cheese. (Can be done in advance.) In a medium bowl, combine cheese, mayonnaise, onion, pimentos, and cayenne pepper. Stir to mix well.
  • Preheat oven to 350 degrees.
  • Place squash, cut side up on a baking sheet.
  • Sprinkle cut sides of squash with salt and pepper.
  • Fill each squash cavity with pimento cheese.
  • In a small bowl, stir together panko crumbs, melted butter, and parsley.
  • Sprinkle panko crumb mixture on top of squash.
  • Bake for 12-15 minutes, until cheese is warm and melted.
  • Broil for 1 to 2 minutes to lightly brown the panko crumbs.

Notes

Be sure to drain the pimentos well. I like to gently squeeze them between a few paper towels.
Double the amount of cayenne pepper if you want more than a slight spiciness.

Nutrition

Calories: 444kcal | Carbohydrates: 12g | Protein: 13g | Fat: 39g | Saturated Fat: 13g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 62mg | Sodium: 521mg | Potassium: 591mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1326IU | Vitamin C: 48mg | Calcium: 343mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this?Leave a comment below and tag us @spicysouthernkitchen on social media!

Originally posted July 29, 2014.

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23 Comments

  1. Suzanne says:

    I am trying these tonight, I have some squash I need to make and this is perfect.

  2. Kristi @ Inspiration Kitchen says:

    This looks sssooo good Christin! I could seriously have it for breakfast. And the colors are gorgeous too!

    1. Christin Mahrlig says:

      Oooh, breakfast. Now there’s an idea. And I have some leftovers. Hope you have a wonderful day Kristi!

  3. Sarah@WholeandHeavenlyOven says:

    Oh my gosh…Now I know exactly what I’m gonna do with the rest of my summer squash. All that pimento-cheesy goodness is calling my name! Love all those breadcrumbs on top! ๐Ÿ™‚

  4. Gayle @ Pumpkin 'N Spice says:

    What a creative recipe, Christin! I’m not a huge fan of squash, but I would definitely try your version out. With all of those delicious flavors, what’s not to like? ๐Ÿ™‚

  5. Kelly says:

    This looks amazing Christin! The pimento cheese and panko stuffing sounds amazing! Such a great way to dress up summer squash ๐Ÿ™‚

  6. Danielle says:

    I love pimento cheese! I love how creative this recipe is with the squash, pimento, and breadcrumbs. Such a fun twist, pinning this one!

  7. Ashley @ Wishes & Dishes says:

    What a great side dish idea! Such pretty colors, too ๐Ÿ™‚

  8. Ashley | Spoonful of Flavor says:

    Genius idea, Christin! I now know what to do with all of my fresh garden squash. How can you go wrong when it is stuffed with pimento cheese?!

  9. marcie says:

    I love this cheesy stuffed squash, Christin! This is a great way to change up the delicious squash out there right now. ๐Ÿ™‚

  10. Karen @ Lushious Eats says:

    Love the look of these and love that you’ve added a little touch of breadcrumbs. They look super tasty! ๐Ÿ™‚