Pimento Cheese Stuffed Squash

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.

Prep Time20

Cook Time15

Total Time35

Course: Side Dish

Cuisine: Southern

Servings:

Author: Christin Mahrlig

Equipment

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