Recipe - Black Eyed Peas Baked Squash

5 pound Yellow squash; med. sized
2 lg Eggs; beaten
1 cup Bread crumbs; plus
Adittional bread crumbs; for
topping
One fourth pound Butter; or margarine
One fourth cup Sugar
Salt; to taste
2 tablespoon Onion; chopped
1 ds Pepper

Cut tips offsquash & cut into 3 or 4 pieces. Drop squash into a large
saucepan with enough boiling water to cover. Return to boil, reduce heat &
cook until tender, drain in colander, mash. Combine with eggs, 1 cup bread
crumbs, butter, sugar, salt, onion & pepper. Turn into 3 quart
casserolethat has been greased or sprayed with nonstick cooking spray.
Cover with a light layer of bread crumbs. Bake at 350F. for 20 to 25
minutes or until lightly browned.

Nut. Analysis per serving:

253 calories, 14 grams fat, 54 milligrams cholesterol, 4 grams protein, 269
milligrams sodium, 50 percent of calories from fat.

Recipe by: Black Eyed Pea's Restraunt

Posted to MCRecipe Digest V1 #1004 by "Christopher E. Eaves"
cea260@airmail.net on Jan 11, 1998