2 lbs. summer squash
1 med. onion, chopped
2 beaten eggs
1 c. Cheddar cheese
1 tbsp. sugar
1/2 c. Pepperidge farm stuffing
3 tbsp. melted butter
1 tsp. sage
1/8 tsp. salt
1/8 tsp. pepper
1/4 tsp. paprika

Cook squash in small amount of salted water until tender. Drain. Combine squash, onions, 1/2 cheese, sugar, eggs, butter, sage, salt, pepper and paprika. Stir well. Add stuffing and stir. Pour into a 2 quart butter dish. Bake at 350 degrees for 25 minutes or until it bubbles.