4 c. chopped yellow squash
1 tbsp. onion flakes
2 tbsp. reduced cal. butter
2 egg whites
1 1/2 tsp. sugar
1/2 tsp. salt
1/8 tsp. pepper
3 tbsp. bread crumbs (Pepperidge Farms Dry stuffing mix)

Steam the chopped squash until tender. Drain. Place squash in large bowl and mash well.

Combine remaining ingredients and half the bread crumbs (1 1/2 tablespoons). Mix well. Pour mixture into lightly greased 1 quart baking dish. Sprinkle the top with remaining bread crumbs. Bake at 350 degrees, uncovered, 45 minutes or until set and lightly browned. Makes 4 cups. 85 calories per cup, 32% fat, 2 grams fiber.