2-2 1/2 lb. yellow squash, cubed
1/2 c. sour cream
1/4 c. melted butter
2 scallions, minced (including tops)
Salt and pepper to taste
Buttered fresh bread crumbs
1/4 c. grated Parmesan cheese

Cook squash in small amount of water until just tender, about 5-10 minutes. Drain and mash slightly. Drain again.

Combine squash with sour cream, butter, onions and salt and pepper. Place in buttered 1-quart casserole. Top with bread crumbs and cheese. Bake in preheated 350 degree oven about 25 minutes or until bubbly. Serves 6.

NOTE: 180 calories per serving.