Baked Squash Casserole

Directions

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

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

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

Mash, reserving liquid.

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

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

Cover with a light layer of crumbs.

Bake at 350℉ (180℃). until lightly browned.