2 lbs. yellow crooknecked squash, sliced (8 c.)
2 eggs, separated
1 c. cottage cheese
2 tbsp. flour
1 1/2 tsp. salt
1 c. shredded cheddar cheese
6 slices bacon, cooked and crumbled

Preheat oven to 350 degrees. In a covered saucepan cook squash until tender (about 5 minutes); drain. In medium bowl combine egg yolks, cottage cheese, flour and salt. Beat egg whites until stiff; fold into cheese mixture.

In greased 11x7 baking dish layer half the squash, half the egg mixture, half the cheddar cheese and half the bacon. Repeat layering. Bake 20-25 minutes. Refrigerate leftovers.