Get ready to transform your ordinary squash into a mouthwatering Southern delicacy that will make your taste buds dance with joy! Imagine creamy, zesty pimento cheese nestled inside perfectly roasted squash boats, creating a dish that's both elegant and comforting. This Pimento Cheese Stuffed Squash is not just a recipe—it's a culinary adventure that brings the soul of Southern cooking right to your dinner table in just 40 minutes!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Southern
Serves: 4 servings
Ingredients
- 2 medium zucchini or yellow squash
- 1 cup pimento cheese
- 1/4 cup breadcrumbs
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray.
- Wash the zucchini or yellow squash thoroughly. Trim off the ends and slice each squash lengthwise. Use a small spoon to carefully scoop out the seeds and create a boat-like cavity, leaving about a 1/4-inch thick shell.
- Brush the inside of each squash boat with olive oil. Season the interior with salt and pepper to enhance the flavor.
- In a mixing bowl, combine the pimento cheese with breadcrumbs. Mix well to create a slightly firmer filling that will hold its shape during baking.
- Spoon the pimento cheese mixture evenly into each squash boat, pressing gently to fill the cavity completely.
- Arrange the stuffed squash boats on the prepared baking sheet. Ensure they are not touching each other for even cooking.
- Bake in the preheated oven for 20-25 minutes, or until the squash is tender and the cheese filling is hot and slightly golden on top.
- Remove from the oven and let rest for 3-5 minutes to allow the filling to set and cool slightly.
- Serve warm as a delightful side dish or light main course, garnishing with fresh herbs if desired.
Tips
- Choose firm, fresh squash with smooth skin to ensure the best texture and flavor.
- When scooping out the squash, be gentle to maintain the boat's structure and prevent tearing.
- For extra flavor, consider adding a pinch of smoked paprika or chopped fresh herbs to the pimento cheese mixture.
- Use room temperature pimento cheese for easier mixing and more even filling.
- If you want a crispier top, broil the stuffed squash for 1-2 minutes at the end of cooking.
- Ensure your squash boats are similar in size for consistent cooking.
- Let the dish rest after baking to allow the cheese to set and prevent burning your mouth.
- Experiment with different types of cheese or add crispy bacon bits for variation.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 10g
Protein: 8g
Fat: 20g
Saturated Fat: 8g
Cholesterol: 35mg
