Pimento-Cheese Spoon Bread with Roasted Summer Squash
| Yield: | 4 Servings |
| Categories: | Breads |
| 1 | c | Water |
| 1/2 | c | Yellow cornmeal |
| 1/2 | c | 1% low-fat milk |
| 2 | oz | Shredded extra-sharp cheddar cheese; (1/2 cup) |
| 1/4 | c | Grated fresh onion |
| 1/4 | ts | Salt |
| 1/8 | ts | Ground red pepper |
| 1/8 | ts | Black pepper |
| 2 | Cloves garlic; minced | |
| 2 | oz | Diced pimento; (1 jar) drained |
| 3 | Egg whites; at room temperature | |
| 1 | tb | Sugar |
| Roasted Summer Squash | ||
| Vegetable cooking spray | ||
| ROASTED SUMMER SQUASH | ||
| 2 | c | Thinly sliced yellow squash |
| 1/2 | ts | Vegetable oil |
| 1/4 | ts | Paprika |
| 1/8 | ts | Salt |
| 1/8 | ts | Garlic powder |
| 1/8 | ts | Ground red pepper |
| Vegetable cooking spray |
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