Squash Corn Bread

5 medium yellow summer squash, chopped (approx. 2 lbs.)
2 pkgs. (8.5oz each) corn bread/muffin mix
4 eggs, slightly beaten
2/3 C. cottage cheese
1/2 C. shredded cheddar cheese
1/2 C. chopped onion
1/4 tsp. salt
1/4 tsp. pepper

• Steam squash for 3-5 minutes. Drain and squeeze dry.


• In a large bowl, combine cornbread mixes and eggs. Fold in squash, cheeses, onion, salt and pepper.


• Pour into two 8 in. square baking pans coated with cooking spray. Bake at 400 for 20-25 minutes or until toothpick inserted in center comes out clean.


• Serve warm or cool for 10 minutes before removing from pans to a wire rack. Let cool completely.


• Wrapped in foil and frozen, it will last up to 3 months. To use: Thaw at room temperature and serve warm.