2 lb. yellow crook neck squash
2 tbsp. melted butter
1 c. dry bread crumbs, divided
1 1/2 tbsp. sugar
1/2 tsp. salt
1 tbsp. dehydrated onion flakes
Black pepper
2 eggs, beaten

Cut squash in chunks and boil until tender. Place in colander to get all water out. Drain 10 minutes. In mixing bowl put squash, butter, 1/2 cup bread crumbs, seasoning and eggs. Place in lightly greased 2 quart casserole dish and top with remaining bread crumbs. Bake covered for 20 minutes or until set. Uncover. Put back in 350 degrees for 10 minutes longer.