Yield: 10 servings
| Measure | Ingredient |
|---|---|
| 5 pounds | Yellow squash |
| 3 teaspoons | Ener-G Egg Replacer |
| ½ tablespoon | Onion, chopped |
| ½ cup | Green pepper, diced |
| 1 cup | Light Whole Wheat Roll, crumb |
| \N \N | Dash of pepper |
| ⅓ cup | Brown Sugar |
| \N \N | 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. Files of Alice in Houston, update old Family Recipe 5/11/93