Yellow Squash Casserole

Preheat oven to 350°.

In a large saucepan, bring squash to a boil in an inch of water.

Add onion and cook, covered, over moderately high heat for 10 minutes, until squash is tender. Drain; coarsely mash squash and onion.

Add 1/2 tablespoon of margarine, egg white, half of the cracker crumbs, nutmeg and pepper and stir until blended.

Coat an 8 x 8 x 2-inch baking pan with cooking spray.

Spoon squash mixture into pan; smooth with spatula.