The best thing ever to do with those ubiquitous summer squash. After reading other reviews, wanted to avoid the "eggy" thing, so removed one of the egg yolks. Added 4 oz. of fresh, sliced mushrooms and a bit of thinly sliced yellow onion, as well as 1/2 tsp. of Hot Chinese Mustard.(Think Dijon would have worked well, too.) Steamed the squash for 6 min. to retain a vestige of vitamins. No salt or pepper. Shredded a little extra cheese on top, and baked @ 350 for 45 min., to match something else already in the oven. My husband and I both loved it. Will never turn down an offer for yellow squash from a gardener again!

Reviewed On: Aug. 21, 2006