Pimento-Cheese Spoon Bread with Roasted Summer Squash

By Lv2Cook

Ingredients

• 1 cup water
• 1/2 cup yellow cornmeal
• 1/2 cup 1% low-fat milk
• 1/2 cup shredded extra-sharp Cheddar cheese (2 ounces)
• 1/4 cup grated fresh onion
• 1/4 teaspoon salt
• 1/8 teaspoon ground red pepper
• 1/8 teaspoon black pepper
• 2 garlic cloves minced
• 1 (2-ounce) jar diced pimento drained
• 3 large egg whites (at room temperature)
• 1 tablespoon sugar
• Roasted Summer Squash
• Cooking spray
• ROASTED SUMMER SQUASH
• 2 cups thinly sliced yellow squash
• 1/2 teaspoon vegetable oil
• 1/4 teaspoon paprika
• 1/8 teaspoon salt
• 1/8 teaspoon garlic powder
• Cooking spray

Details

Servings 2

Preparation

Step 1

Preheat oven to 375º.

Combine water and cornmeal in a medium saucepan; stir well. Bring to a boil. Cook 1 minute; stir frequently. Remove from heat; stir in milk and next 7 ingredients (milk through pimento). Set cornmeal mixture aside.

Beat egg whites at high speed of a mixer until foamy. Add sugar, beating until stiff peaks form. Gently stir one-fourth of egg white mixture into cornmeal mixture; gently fold in remaining egg white mixture. Fold in Roasted Summer Squash.

Spoon mixture into a 1 1/2-quart casserole dish coated with cooking spray. Bake at 375º for 50 minutes or until set.

____________________

To Make Roasted Summer Squash

Preheat oven to 450º. Combine first 5 ingredients in a large zip-top plastic bag. Seal bag; shake to coat squash. Place squash on a baking sheet coated with cooking spray. Bake at 450º for 20 minutes, turning after 10 minutes.

Yield: 2 cups