Recipe for Baked Squash Casserole


5 lb yellow squash
3 teaspoon ener-g egg replacer
1/2 tablespoon onion, chopped
1/2 cup green pepper, diced
1 cup light whole wheat roll, crumb
1 dash of pepper
1/3 cup brown sugar
1 salt, as desired


Directions: Cut off tips of squash, cut each squash into 3-4 pieces. Drop squash into a large saucepan with enough boiling water to cover. Return to a boil, reduce heat and cook until tender. Mash, reserving liquid. Combine squash and liquid with egg replacer, bread crumbs, sugar, salt, onion and pepper. Turn into a 3 quart casserole that has been lightly greased or sprayed with non-stick vegetable spray. Cover with a light layer of crumbs. Bake at 350 degrees until lightly browned. Makes 10 servings.

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