1 lb. yellow squash
2 med. onion, minced
1 bell pepper, seeded and minced
4 tbsp. butter
1 1/2 tbsp. flour
2/3 c. milk
1/2 lb. shrimp
Salt to taste
4 eggs, separated
Avocados
Cilantro

Scrub the squash, cut in chunks and cook until tender. Mash coarsely with a fork. Saute the onion and pepper in butter until they are very soft. Add the flour and cook for 1 minute, add the milk and blend well. Remove from heat and transfer to medium bowl. Add squash, shrimp and salt, stir in lightly beaten egg yolk. Beat the egg whites until they form soft peaks and fold into squash mixture. Pour the mixture into a 6 cup souffle dish and bake at 325 degrees for 25-30 minutes. Garnish with sliced avocado and cilantro. Serves 6.