Baked Squash Casserole

1. 1

   Cut off tips of squash, cut each squash into 3 to 4 pieces.

2. 2

   Drop squash into a large saucepan with enough boiling water to cover.

3. 3

   Return to a boil, reduce heat and cook until tender.

4. 4

   Mash, reserving liquid.

5. 5

   Combine squash and liquid with egg replacer, bread crumbs, sugar, salt, onion and pepper.

6. 6

   Turn into a 3 quart casserole that has been lightly greased or sprayed with non-stick vegetable spray.

7. 7

   Cover with a light layer of crumbs.

8. 8

   Bake at 350F (180C).

9. 9

   until lightly browned.

* Per serving · 4 servings · Values may vary.

No additional tips available.