Pimento Cheese Stuffed Squash
  • 4 medium yellow squash or zucchini
  • 6 ounces sharp cheddar cheese shredded
  • 1/3 cup panko crumbs
  • 1 tablespoon melted butter
  • Microgreens
Pimento Cheese-Or pick up The Chef and His Wife pimento cheese from our Market and skip this step!
  • 1/2 cup mayonnaise
  • 2 tablespoons grated onion
  • 1 2-ounce jar diced pimentos, drained well
  • 1/8 teaspoon cayenne pepper
  1. 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.
  2. Skip this step if you added The Chef and His Wife's pimento cheese! Make pimento cheese. (Can be done in advance.) In a medium bowl, combine cheese, mayonnaise, onion, pimentos, and cayenne pepper. Stir to mix well.

  3. Preheat oven to 350 degrees.
  4. Place squash, cut side up on a baking sheet.
  5. Sprinkle cut sides of squash with salt and pepper.
  6. Fill each squash cavity with pimento cheese.
  7. In a small bowl, stir together panko crumbs, melted butter.
  8. Sprinkle panko crumb mixture on top of squash.
  9. Bake for 12-15 minutes, until cheese is warm and melted.
  10. Broil for 1 to 2 minutes to lightly brown the panko crumbs.
Recipe Notes

Recipe from Spicy Southern Kitchen