Pimento-Cheese Spoon Bread

Combine water and cornmeal in a medium saucepan and stir well. Bring to a boil and cook for 1 minute, stirring frequently. Remove from heat, then 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 1-1/2-quart casserole dish coated with cooking spray. Bake at 375 degrees F for 50 minutes or until set.

For Roasted Summer Squash: 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 F for 20 minutes, turning after 10 minutes.