Pimento-cheese spoon bread with roasted summer squash

4 servings

Ingredients

Quantity Ingredient
1 cup Water
½ cup Yellow cornmeal
½ cup 1% low-fat milk
½ cup Shredded extra-sharp cheddar cheese; (2 ounces)
¼ cup Grated fresh onion
¼ teaspoon Salt
⅛ teaspoon Ground red pepper
⅛ teaspoon Black pepper
2 Garlic cloves; minced
1 Jar diced pimento; drained (2-ounce)
3 Egg whites; (at room
; temperature)
1 tablespoon Sugar
Roasted Summer Squash
Vegetable cooking spray
***INGREDIENTS FOR ROASTED SUMMER
; SQUASH***
2 cups Thinly sliced yellow squash
½ teaspoon Vegetable oil
¼ teaspoon Paprika
⅛ teaspoon Salt
⅛ teaspoon Garlic powder
⅛ teaspoon Ground red pepper
Vegetable cooking spray

Directions

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

Beat the 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 the cornmeal mixture; gently fold in the remaining egg white mixture.

Fold in the Roasted Summer Squash.

Spoon mixture into a 1-½-quart casserole dish coated with cooking spray.

Bake at 375 degrees for 50 minutes or until set. S: 4 servings.

Note: Prepare the Roasted Summer Squash first.

INSTRUCTIONS FOR Roasted Summer Squash, Page 80.

Combine first 6 ingredients in a large zip-top heavy-duty plastic bag; seal bag, and shake to coat squash. Place squash on a baking sheet coated with cooking spray. Bake at 450 degrees for 20 minutes, turning after 10 minutes. S: 2 cups.

Nutritional Information: CALORIES 182 (33% from fat); PROTEIN 4g; FAT 6.7g (sat 3.4g, mono 1.8g, poly 0.8g); CARB 22g; FIBER 3.2g; CHOL 16mg; IRON 1.2mg; SODIUM 371mg; CALC 164mg SOURCE: Cooking Light YEAR: 1995 ISSUE: Jul/Aug PAGE: 80 Converted by MC_Buster.

Converted by MM_Buster v2.0l.

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