2 c. cooked squash puree
1/2 tsp. salt
1/4 tsp. cinnamon
dash of nutmeg
4 eggs

Cook squash. Add salt, cinnamon and a dash of nutmeg. Beat egg yolks. Fold into squash. Beat whites until stiff. Fold into the mixture.

Bake in pan placed in a pan of hot water 1-inch deep in water. Cook about 30 minutes.

Makes 1 bread exchange, 1 vegetable, 1 meat. Contains 135 calories.