2 pkg. frozen cooked squash (12 oz. each)
1/4 c. fine bread crumbs
Salt, pepper & lg. dash nutmeg
3 eggs, separated

In the top of a double boiler thaw the frozen squash. Remove from heat and add the bread crumbs and seasonings. Next beat in the egg yolks and then the stiffly beaten egg whites. Pour the mixture into a baking dish (1 1/2-2 quarts) which has been buttered and dusted with powdered sugar. Bake for about 30 minutes at 350 degrees in oven.