5 or 6 yellow squash or 12 sm. zucchini or 4 or 5 white squash
2 eggs
1 sm. onion
1/4 c. butter, melted
1 1/2 c. cornbread crumbs
1 tsp. sage
1/2 c. grated cheese
Salt and pepper to taste

Put squash in saucepan with enough water to cook. Cook until tender; drain. In bowl, mix eggs, salt, pepper, sage, butter, and onions. Add squash and cornbread crumbs. Stir well; sprinkle cheese on top. Bake at 350 degrees for 25 to 30 minutes.