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  • 5 lb. Yellow squash

  • 3 teaspoons Ener-G Egg Replacer

  • ½-Tablespoons onion, chopped

  • ½-cup green bell pepper, diced

  • 1 cup Light Whole Wheat Roll, crumb

  • Pepper, dash

  • 1/3-cup brown Sugar

  • Salt, as desired


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

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

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

  4. Mash, reserving liquid.

  5. Combine squash and liquid with egg replacer, breadcrumbs, sugar, salt, onion and pepper. 

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

  7. Cover with a light layer of crumbs.

  8. Bake at 350 degrees until lightly browned.

Makes 10 servings.

Files of Alice in Houston, update old Family Recipe 5/11/93