Black-Eyed Pea's Baked Squash

Black-Eyed Pea's Baked Squash

Recipe By : Fort Worth Star-Telegram
Serving Size : 10

5 pounds medium-size yellow squash
2 eggs -- beaten
1 cup bread crumbs plus additional for topping
1 stick butter or margarine
1/4 cup sugar
salt -- to taste
2 tablespoons onion -- chopped
1 dash pepper

Cut tips off squash and cut each squash into 3 or 4 pieces. Drop squash into a large saucepan with enough boiling water to cover. Return to boil, reduce heat and cook until tender. Drain in colander and mash.

Combine with beaten eggs, 1 cup bread crumbs, butter, sugar, salt, onion and pepper. Turn into 3-quart casserole that has been lightly greased or sprayed with nonstick spray. Cover with light layer of bread crumbs. Bake at 350for 20 to 25 minutes or until lightly browned.