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Baked Squash Casserole

5 lb Yellow squash
3 ts Ener-G Egg Replacer
1/2 tb Onion, chopped
1/2 c Green pepper, diced
1 c Light Whole Wheat Roll, crumb
Dash of pepper
1/3 c Brown Sugar
Salt, as desired

Cut off tips of squash, cut each squash into 3-4 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 degrees until lightly browned. Makes 10 servings.

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