8 sm. yellow squash or zucchini
2 eggs, separated
1/2 c. cream
1 (5 oz.) can water chestnuts, diced
1/4 c. butter, melted
1 tsp. salt
1/2 tsp. pepper
Bread crumbs

Simmer squash until tender. Drain and puree in a blender. Beat cream into egg yolks and mix with squash, water chestnuts, butter, salt and pepper. Beat egg whites until stiff and fold into mixture. Pour into 2-quart buttered dish and sprinkle with bread crumbs. Bake at 350 degrees for 30 minutes.