Baked Squash
Preheat oven to 350f
5 pounds medium−size yellow squash
2 eggs, beaten
1 cup bread crumbs plus additional bread crumbs for topping
1 stick butter or margarine
1/4 cup sugar
Salt, to taste
2 tablespoons chopped onion
Dash of pepper

Cut tips off squash and cut each squash into 3 or 4 pieces.
Drop squash into a large saucepan with enough boiling water to cover.
Return to boil, reduce heat and cook until tender.
Drain in colander and mash.
Combine with beaten eggs, 1 cup bread crumbs, butter, sugar, salt, onion and pepper.
Turn into 3−quart casserole that has been lightly greased or sprayed with nonstick spray.
Cover with light layer of bread crumbs.
Bake for 20 to 25 minutes or until lightly browned.