Summer Squash Soufflé Submitted by Benita B., Beale Ingredients 1 yellow squash 1 zucchini 1/4 red pepper 1/4 red onion 1 crushed garlic clove or 1 shake of garlic powder 2 large eggs 2 dashes 2 percent milk 1 shake Trade Winds pepper seasoning 4 shakes paprika 2 ounces shredded cheddar cheese Preparation 1. Cut yellow squash and zucchini in halves. 2. Scoop flesh from yellow squash and zucchini from one half. 3. Dice the other half with skin on (for color bouquet). 4. Dice red pepper and red onion. 5. Layer veggies in glass pyrex dish, alternating for color (i.e., yellow,     red, green, red). 6. Add crushed garlic clove or use 1 shake of garlic powder. 7. In separate bowl, whip 2 large eggs and 2 dashes of milk. 8. Add whipped eggs and milk to veggies. 9. Add 1 shake of pepper seasoning. 10. Bake in covered pyrex dish for 20 minutes in 350-degree oven. 11. Layer thinly shredded cheddar cheese on top of soufflé. 12. Add four shakes of paprika to brown the cheese topping. 13. Bake another 10 minutes. 14. Remove soufflé from oven and let it settle (water based veggies       need to set on top of warm stove, for five mintues. 15. Serve.  Characteristics                                  Eat This For: Sugar-free                                                       Breakfast Low-sodium                                                     Lunch Low-fat                                                            Entree