2 lb. yellow squash, sliced
1/2 c. water
1/2 tsp. salt
1 c. chopped onion
1 c. chopped red bell pepper
1/4 c. butter, melted
1 egg, beaten
1 c. shredded cheddar cheese
1 oz. can sliced water chestnuts, drained
2/3 c. mayonnaise
2 tsp. sugar
1/4 tsp. pepper

Combine squash, water and salt in saucepan, bring to a boil. Cover and reduce heat, simmer 10 minutes or until tender. Drain well; set aside. Saute onion and bell pepper in butter about 3 minutes. Combine squash, onion, pepper then add remaining ingredients. Spoon into a lightly greased baking dish. Bake at 350 degrees for 30 minutes. Garnish with red bell pepper and parsley.