Pimento-Cheese Spoon Bread with Roasted Summer Squash

Ingredients

• 0.1 teaspoon pepper black
• 3 large egg whites at room temperature ()
• 2  garlic cloves minced
• 0.1 teaspoon ground pepper red
• 0.5 cup milk 1% low-fat
• 0.3 cup onion fresh grated
• 2 ounce pimento diced drained
• 0.3 teaspoon salt 
• 2 ounces cheddar cheese shredded extra-sharp
• 1 tablespoon sugar 
• 4 servings roasted summer squash 
• 1 cup water 
• 0.5 cup cornmeal yellow

Equipment

• sauce pan
• oven
• blender
• casserole dish

Directions

1. Preheat oven to 37
2. Combine water and cornmeal in a medium saucepan; stir well. Bring to a boil. Cook 1 minute; stir frequently.
3. Remove from heat; stir in milk and next 7 ingredients (milk through pimento). Set cornmeal mixture aside.
4. Beat egg whites at high speed of a mixer until foamy.
5. Add sugar, beating until stiff peaks form. Gently stir one-fourth of egg white mixture into cornmeal mixture; gently fold in remaining egg white mixture. Fold in Roasted Summer Squash.
6. Spoon mixture into a 1 1/2-quart casserole dish coated with cooking spray.
7. Bake at 375 for 50 minutes or until set.
8. Note: Prepare the Roasted Summer Squash before preparing the rest of the recipe.