Yellow Squash Casserole

1/2 cup plain low-fat yogurt
1/2 cup low-fat cottage cheese
1/4 cup grated Parmesan cheese
1/4 teaspoon dried whole thyme
2 eggs, beaten
Vegetable cooking spray
1 cup sliced onion
3 cups sliced yellow squash
1/4 cup soft whole wheat bread crumbs, divided

Combine yogurt, cottage cheese, Parmesan cheese, thyme and eggs in a bowl; set aside.

Coat a skillet with cooking spray; place over medium heat until hot. Add onion; saute until tender,
drain and set aside. Place 1 cup squash in a 2-quart casserole coated with spray. Top with 1/3 of
onion and 1/3 yogurt mixture. Repeat procedure with remaining squash, onion and yogurt mixture.
Sprinkle with bread crumbs, cover and bake at 350 degrees F for 25 minutes. Uncover and bake
until top is browned.

Serves 6.