Cheese stuffed squash is the must have side dish you didn’t know you were missing. Fresh yellow squash is stuffed with creamy pimento cheese and finished off with a toasted buttery herbed panko crumb topping. It’s the best new way to enjoy squash, embracing Southern flavors & taking a simple vegetable to the next level.
My family loves cheese, like really loves.
Pretty sure we should belong to a subscription service for shredded bagged cheeses.
It’s partially my fault since I’m of the belief that pretty much anything savory is made better by the addition of cheese. Including, of course, vegetables.
And while we love squash by itself- it is (as predicted) infinitely better with the addition of cheese.
Specifically the one cheese that rules them all in the South: Pimento cheese.
This pimento cheese stuffed squash with a crispy seasoned breadcrumb crust is the side dish you didn’t know you were missing.
One bite and you’ll be hooked on this cheesy squash recipe!
Ingredients Needed
Another reason I love making this cheese stuffed squash recipe is because of the short ingredient list!
It requires only 5 ingredients, most of which I keep on hand.
To make it you’ll need:
- Squash – Medium sized yellow squash, four of them
- Pimento Cheese – You can use store bought or homemade for this recipe.
- Panko Bread Crumbs – Fresh unseasoned Japanese style Panko bread crumbs are best for the crunchy topping.
- Butter – Melted
- Parsley Flakes – You can use either fresh or dried herbs- dried herbs will have a stronger flavor.
How To Make Cheese Stuffed Squash
While they look pretty fancy on a plate, these pimento cheese stuffed squash come together easily.
Minimal effort required and about 30 minutes from start to finish is all you need.
To start you’ll need to prepare the squash.
Wash and dry the squash, and don’t worry about peeling them or any imperfections in the skin.
Cut each squash in half lengthwise, as evenly as possible, and set them aside.
Fill a large pot of water with a couple inches of water, place a steamer basket over the pot, and then bring the pot to a boil.
If you don’t have a steamer basket, a metal colander will also work as long as the handles rest on the edges of the pot suspending it above the boiling water.
Add the cut squash to the basket, and cover the pot.
Allow the squash to steam for 6-8 minutes, just until tender. I recommend setting a timer so you don’t accidentally over cook the squash.
It needs to be tender, but not limp since it’s going to continue to cook when it’s baked after stuffing. You want it fork tender when ready to eat, but not mushy.
Carefully remove the squash from the steamer, and allow it to cool significantly.
When cool enough to safely touch, use a soup spoon to scoop out the seeds and pulp in the middle to form a trough.
Don’t go too deep, you don’t want to hollow the tender squash out completely.
Transfer the scooped squash to a baking sheet. Repeat until all are prepared, then sprinkle salt & pepper evenly out over the squash.
Fill each squash cavity with pimento cheese- roughly 1/4-1/3 cup worth.
In a small bowl whisk together the bread crumbs, melted butter, and parsley to evenly combine.
Divide this mixture evenly between the squash, sprinkling on top of each. You can spoon it out over if you find that easier.
Bake the pimento cheese stuffed squash at 350 degrees F for 12-15 minutes, or until the cheese has warmed & melted.
Turn the broiler on and, watching things closely, broil the squash for 1-2 minutes- just until the crumb topping is a toasty golden brown.
Serve warm and enjoy!
Storing
Full assembled and baked pimento cheese stuffed squash unfortunately don’t store well. The bread crumb topping gets soggy and doesn’t crisp back up.
Scraping it off ends up taking most of the filling with it.
I suggest only making as many as you think you’ll need.
Any unstuffed extra squash can be store in an airtight container in the refrigerator, and used within 4 days to make another batch of cheesy stuffed squash.
Serving Suggestions For Stuffed Squash
It’s one of the absolutely best ways to enjoy yellow squash, well in my opinion at least.
Something about the delectable combination of tender squash and Southern style pimento cheese with a buttery crunch at the end makes it irresistible.
So good in fact, that in the warmer Summer months- I get no complaints when serving it as a vegetarian style main dish for supper.
Pair it with a simple side salad, and a refreshing dinner is ready to go.
It also works well as it was originally intended, as a flavorful side dish.
Since it’s a little over the top, it pairs well with simple grilled or baked meats.
The presentation is beautiful, and it’s actually become a preferred side dish at our Thanksgiving & Christmas dinners. Its goes perfectly with both ham and turkey.
It’s always a delicious surprise for guests, and everyone wants to know the recipe!
TIPS & TRICKS
- Don’t like yellow squash? Try using zucchini instead.
- Be careful not to overstuff your squash. Remember the pimento cheese will melt and spread some as it cooks, and if it’s overfilled it will slide right off.
- Bread crumb topping not sticking as well as you’d like? You can use your hands to gently press it into the cheese, especially around the edges.
- Watch the squash closely while broiling- the crumb topping can go from perfectly toasted to burnt quickly.
- Want to up the flavor profile? Stir some crisp, crumbled bacon into the bread crumb mixture before adding it to the squash.
- Like things on the spicier side? Add some crushed red pepper flakes or a pinch of cayenne pepper to your pimento cheese before filling the squash.
Other Recipes Using Yellow Squash
Pimento cheese stuffed squash is a must have recipe in your recipe box. It takes a simple summer vegetables and elevates it into a next level dish.
It’s rich, it’s indulgent, and the combination is perfectly Southern- meant to be enjoyed for any and all occasions.
Looking for other new ways to use up yellow squash? Try these:
- Zucchini & Squash Au Gratin
- Sautéed Summer Squash with Bacon & Onions
- Cheesy Chicken Pesto Squash Bake
- Crispy Garlic Parmesan Squash Chips
If you’ve tried this PIMENTO CHEESE STUFFED SQUASH, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Pimento Cheese Stuffed Squash
Ingredients
- 4 medium squash or zucchini
- 1 1/2 - 2 cups pimento cheese
- ⅓ cup panko crumbs
- 1 tbsp butter melted
- 1 tbsp parsley flakes
Instructions
- Cut squash in half horizontally. Place squash in a steamer basket over boiling water. Cover and steam about 6 to 8 minutes, just until tender. Let cool and then use a spoon to scoop out the seeds and pulp.
- Place squash, cut side up on a baking sheet.
- Salt and pepper the squash.
- Fill each squash cavity with pimento cheese.
- In a small bowl, stir together the bread crumbs, butter, and parsley.
- Sprinkle the crumb mixture on top of the ‘stuffed’ squash.
- Bake for 12-15 minutes at 350 degrees, or until cheese is warm and melted.
- Broil for 1 to 2 minutes to lightly brown the panko crumbs.
Notes
- Don't like yellow squash? Try using zucchini instead.
- Be careful not to overstuff your squash. Remember the pimento cheese will melt and spread some as it cooks, and if it's overfilled it will slide right off.
- Bread crumb topping not sticking as well as you'd like? You can use your hands to gently press it into the cheese, especially around the edges.
- Watch the squash closely while broiling- the crumb topping can go from perfectly toasted to burnt quickly.
- Want to up the flavor profile? Stir some crisp, crumbled bacon into the bread crumb mixture before adding it to the squash.
- Like things on the spicier side? Add some crushed red pepper flakes or a pinch of cayenne pepper to your pimento cheese before filling the squash.
Nutrition
recipe adapted from Spicy Southern Kitchen
originally published November 25, 2014
Ginger says
They look delicious!
Butter, Basil and Breadcrumbs says
Happy Fiesta Friday!! Oh my goodness, do these look delicious!! What a great side for pretty much any type of dish… and honestly? I could make a meal out of these alone.. Thank you so much for sharing this great recipe with all of us… Awesome post. <3
Miz Helen says
I just love Pimento Cheese and what a great idea to use it for a stuffing. Thank you so much for sharing with Full Plate Thursday and have a great day.
Come Back Soon,
Miz Helen