3 med. size red (or green) peppers
1 lb. yellow squash, diced (about 3 med.)
1/4 c. water
1/2 c. plus 2 tbsp. - 2 1/2 oz. shredded Cheddar cheese
1/2 c. Kraft light mayonnaise
1/2 c. sliced green onions
1/4 c. frozen egg substitute, thawed
1 (2 oz.) jar diced pimento, drained
1/2 tsp. pepper
1/4 tsp. dried whole basil

Cut peppers in half lengthwise, remove seeds. Set aside.

Combine squash and water in a 2 quart glass casserole, cover with heavy duty plastic wrap. Fold back a small edge of wrap to allow steam to escape. Microwave on high 6 to 7 minutes (or until tender) stirring once. Drain well.

Stir in 1/2 cup cheese, mayonnaise, onion, egg substitute, pimento, pepper and basil. Spoon evenly into prepared pepper halves. Sprinkle with remaining cheese. Place in a 12 x 8 x 2 inch baking dish.

Cover with heavy duty plastic wrap, fold back a small edge of wrap to allow steam to escape. Microwave on medium high (70% power) for 10 to 12 minutes, or until thoroughly heated, rotating dish after 5 minutes. Yield 6 servings.