3 medium sized summer squash
1 large onion
1 cup bread crumbs seasoned with 1/2 teaspoon paprika, 1/2 teaspoon cumin, 1/2 teaspoon basil
Slice squash and onions and arrange in 9"x13" casserrole dish. Pour cashew pimento cheese sauce over vegetables and sprinkle with seasoned bread crumbs.
Bake the casserole at 350F for 45 minutes. Drop the temperature to 325F for the last 15 minutes. Enjoy!