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

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 intoFried Pimento Cheese Balls.

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.

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 Boatswhich 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!