2 lb. summer squash
2 beaten eggs
1 tbsp. sugar
3 tbsp. melted butter
1/8 tsp. salt
1/4 tsp. paprika
1 med. chopped onion
1 c. Cheddar cheese
1/2 c. Pepperidge Farm stuffing
1 tsp. sage
1/8 tsp. pepper

Cook squash in small amount of salted water until tender; drain. Combine squash, onions, 1/2 cheese, sugar, eggs, butter, sage, salt, pepper and paprika. Stir well. Add stuffing and stir. Pour into 2 quart buttered dish and bake at 350 degrees for 25 minutes or until it bubbles.