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Pimento Cheese Stuffed Squash

Delicious yellow summer squash stuffed with creamy pimento cheese and panko crumbs and baked until warm and bubbly.
Course Side Dish
Cuisine Southern
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4
Calories 448kcal
Author Christin Mahrlig


  • 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


  • 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.


Be sure to drain the pimentos well. I like to gently squeeze them between a few paper towels.


Calories: 448kcal