Lite Squash Pie

• 3 small squash, cubed
• 1 medium onion, chopped
• 12 cup light margarine spread (I use country crock)
• 1 teaspoon oregano
• 1 teaspoon basil
• 18 teaspoon salt & pepper
• 12 cup Egg Beaters egg substitute
• 2 cups part-skim mozzarella cheese, shredded
• 1 (8 ounce) package refrigerated reduced-fat crescent rolls
• 1 tablespoon Dijon mustard

1. Melt butter in skillet.
2. Add squash, onions, salt, pepper, and other spices.
3. Cook until tender.
4. In a small bowl mix together the eggs and the cheese; add to the squash mixture.
5. Line one 10 inch pie pan with the rolled out crescent rolls.
6. Spread 1 tablespoon of dijon mustard on the crust.
7. Pour the squash mixture into the pan.
8. Bake at 350 degrees for 30 minutes.

onion, light margarine, oregano, basil, salt, egg beaters, mozzarella cheese, crescent rolls, mustard

Taken from www.food.com/recipe/lite-squash-pie-297804 (may not work)