4 white squash
3/4 c. sugar
1 1/2 tsp. flavoring
4 eggs
1 1/2 c. milk

Peel white squash and remove seed pocket. Slice thin and boil until clear and tender. Drain. Mash squash in bowl. Separate eggs, reserving the whites in separate bowl.

Combine egg yellows, sugar, milk and squash; blend. Add any flavoring you like (I recommend vanilla, almond or pineapple) this will be soupy. Pour this mixture into a square pyrex sprayed with Pam. Bake at 425 degrees until edges are a little brown, no longer. Let cool.

Take egg whites and beat up until soft peaks. Add a little sugar gradually while beating. Spread on cooled pie and brown meringue in 400 degree oven. You'll never know this is squash.