Summer Squash Casserole

For the casserole, place squash in a large saucepan and cover with water. Bring to a boil; boil for 15-20 minutes or until tender. Drain well, pressing squash to remove excess liquid. Mash the squash; stir in egg substitute, bread crumbs, sugar, onion, salt and pepper until blended.

Transfer to a 1 1/2-quart baking dish coated with nonstick cooking spray. Bake, uncovered, at 350ºF for 20 minutes. For the topping, toss the bread crumbs with butter; sprinkle over the top of casserole. Bake 20-30 minutes longer or until golden. Makes 8 servings.

Nutrition (per 1/2 cup serving): 77 cal, 2g fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 240mg sodium, 12g carbs, 1g fiber, 6g sugars, 4g protein, 5% vit. A, 25% vit. C, 4% calcium, 6% iron.