Pimento-Cheese Spoon Bread With Roasted Summer Squash

• 1 cup water
• 1/2 cup yellow cornmeal
• 1/2 cup 1% low-fat milk
• 1/2 cup (2 ounces) shredded extra-sharp cheddar cheese
• 1/4 cup grated fresh onion
• 1/4 teaspoon salt
• 1/8 teaspoon ground red pepper
• 1/8 teaspoon black pepper
• 2 garlic cloves, minced
• 1 (2-ounce) jar diced pimento, drained
• 3 large egg whites (at room temperature)
• 1 tablespoon sugar
• Cooking spray

1. Preheat oven to 375u0b0.
2. Combine water and cornmeal in a medium saucepan; stir well. Bring to a boil. Cook 1 minute; stir frequently. Remove from heat; stir in milk and next 7 ingredients (milk through pimento). Set cornmeal mixture aside.
3. Beat 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 cornmeal mixture; gently fold in remaining egg white mixture. Fold in Roasted Summer Squash.
4. Spoon mixture into a 1 1/2-quart casserole dish coated with cooking spray. Bake at 375u0b0 for 50 minutes or until set.
5. Note: Prepare the Roasted Summer Squash before preparing the rest of the recipe.

water, yellow cornmeal, milk, cheddar cheese, onion, salt, ground red pepper, black pepper, garlic, pimento, egg whites, sugar, cooking spray

Taken from www.myrecipes.com/recipe/pimento-cheese-spoon-bread-with-roasted-summer-squash (may not work)