Summer Squash Bake

• 2 pounds yellow squash, cut into 1/4-inch-thick slices
• 1/2 cup chopped onion
• 1/2 cup shredded carrot
• 1/2 cup (2 ounces) shredded reduced-fat Cheddar cheese
• 1/2 cup frozen egg substitute with cheese, thawed
• 1 (4-ounce) jar diced pimiento, drained
• 1 teaspoon low-sodium Worcestershire sauce
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• Vegetable cooking spray
• 3 tablespoons fine, dry breadcrumbs
• 1 tablespoon chopped fresh parsley
• 2 teaspoons chopped fresh oregano
• 1/4 teaspoon paprika

1. Place squash, onion, and carrot in a vegetable steamer over boiling water; cover and steam 12 to 15 minutes or until vegetables are tender. Combine steamed vegetables, cheese, and next 5 ingredients in a medium bowl; stir well. Spoon mixture into a shallow 2-quart casserole coated with cooking spray.
2. Combine breadcrumbs and remaining ingredients in a small bowl; stir well. Sprinkle over squash mixture. Bake, uncovered, at 350u0b0 for 25 to 30 minutes or until thoroughly heated.

yellow squash, onion, shredded carrot, cheddar cheese, frozen egg substitute with cheese, pimiento, worcestershire sauce, salt, pepper, vegetable cooking spray, breadcrumbs, parsley, fresh oregano, paprika

Taken from www.myrecipes.com/recipe/summer-squash-bake (may not work)