2 med. squash, cut in chunks

Cook squash in salt water until tender. Drain. Sprinkle 2 tablespoons flour over squash and stir. Add 2 cups grated cheese. Separate 2 eggs; stir in yolks. Whip egg whites with mixer until firm. Fold in egg whites. Pour into casserole dish. Set dish in a pan of warm water. Bake at 375 degrees for 30 to 45 minutes.