Squash Bake

Cut tips off squash and cut each squash in half lengthwise, then in half-moon pieces. Sauté squash in a large pan with olive oil, about 20 minutes, or until softened. Mash with a potato masher or fork. Combine with beaten eggs, 1 cup bread crumbs, butter, sugar, rosemary, onion, salt and pepper. Put the mixture into a 3-quart casserole that has been lightly greased or sprayed with nonstick spray.

Mix together the parmesan cheese and remaining 1/4 cup bread crumbs. Sprinkle evenly over the top of the squash mixture. Bake at 350 degrees F for 30 minutes or until lightly browned.