2 lb. yellow squash, cut up
1 c. onions, chopped
1 tsp. butter
2 eggs, beaten
1/2 c. sour cream
2 tbsp. butter, softened
1 tbsp. sugar
1 1/2 tsp. salt
1/2 c. Mozzarella cheese
1/2 c. ground almonds

Place squash and onions in a 2 quart casserole dish. Dot with butter and cover tightly with plastic wrap. Microwave on high (100%) 16 minutes. Shake dish once or twice during cooking time. Drain and mash. Mix together eggs, sour cream, butter, sugar, salt, and cheese and stir into squash. Microwave on high 4 minutes. Sprinkle on ground almonds and microwave 4 minutes more. Serves 6.