1 1/2 lb. yellow squash
1 egg, slightly beaten
1/2 c. cottage cheese, sieved
1 sm. onion, minced
1/4 c. milk
1/2 tsp. salt
1 tsp. sugar
1/4 c. pecans, finely chopped
1 tbsp. parsley
1/2 tsp. pepper

Parboil squash and add all other ingredients except nuts. Place in a 1 quart casserole and sprinkle nuts on top. You may also use a small package (3 ounce) package of cream cheese stirred in with the squash before putting in casserole. Makes 6 to 8 servings.