2 lbs. summer squash
1/2 c. onions, chopped
1/4 c. water
3 slices bread, crumbled
1/2 c. cheddar cheese, shredded
1 egg, beaten
1/2 tsp. garlic salt
Salt & pepper to taste

Cook squash in water until tender. Mash into a chunky mush. Add the next 5 ingredients. Cook for 20 minutes at 325 degrees until top is beginning to brown. Let stand 5 minutes before serving.

Zucchini squash or a combination also works well.

Chopped green pepper, braised carrots, chopped scallions, or chopped tomatoes add color. Add with the other ingredients to the boiled squash.