2 1/2 lbs. squash (yellow, zucchini, etc.)
3 tbsp. butter
3 tbsp. flour
2 c. canned (or fresh cooked) tomatoes
1 green pepper, chopped
1 sm. onion, minced
1 tsp. salt
1/2 c. buttered bread crumbs

Wash squash, slice into saucepan, add 1/4 cup water and steam until tender. Drain off excess liquid and put into 2 quart baking dish. Melt butter, stir in flour and add tomatoes, onion, green pepper and salt. Cook for 5 minutes. Pour sauce over squash. Cover with buttered crumbs and bake, uncovered for 30 minutes at 350 degrees. Serves 6.