4 c. yellow squash, sliced
1 c. onion, sliced
1/4 c. soft bread crumbs
1/2 c. egg substitute
1/4 tsp. thyme
1/2 c. plain nonfat yogurt
1/2 c. lowfat cottage cheese (1%)
Vegetable cooking spray
1/4 c. freshly grated Parmesan cheese

Mix together egg, thyme, yogurt, cottage cheese and Parmesan cheese. Saute onion in skillet coated with cooking spray. In a 2 quart casserole layer 1/3 of squash, onion, yogurt mixture. Repeat layers and sprinkle with bread crumbs. Bake at 350 degrees for 25 minutes covered. Uncover and bake until top is browned.

Nutritional Analysis: Serving size 3/4 cup. 99 calories; 5 mg cholesterol; 217 mg sodium; 412 mg potassium; 2.7 gm fat, 24% calories from fat, .6 gm polyunsaturated, 1.0 gm saturated. Diabetic Information: 1 serving may be exchanged for 1 1/2 vegetables and 1 meat. Yield 6 servings.