Squash Casserole (Black-Eyed Pea Restaurant)

2 1/2 pounds medium-size yellow squash
1 eggs, beaten

1 cup bread crumbs

1/4 cup butter or margarine


1/8 cup granulated sugar
Salt to taste

1 Tbsp chopped onion

Dash of freshly ground black pepper


 Preheat oven to 350 degrees F.  Cut off tips of squash, then cut each squash into 3 or 4 pieces.  Drop squash into a large saucepan with enough boiling water to cover.  Return to a boil, reduce heat and cook until tender.  Drain squash in colander, then place in a large bowl and mash.  Stir in eggs, crumbs, butter, sugar, salt, onion and pepper.  Spoon mixture into a 3-quart casserole that has been lightly greased or coated with vegetable oil spray. Sprinkle a light layer of bread crumbs on top.  Bake until lightly browned, 30 to 40 minutes..