Black-Eyed Pea’s Baked Squash

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 350 degrees for 20 to 25 minutes or until lightly browned.

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