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..