Acorn Squash Casserole
1 large acorn squash
1 small can yellow sweet corn
2 cups shredded sharp cheddar cheese
1 large can fried onions
1/2 cup egg substitute
1 tsp seasoned salt (or to taste)
Poke fork holes in acorn squash and cook it until soft. Discard seeds and scoop out the squash. Combine squash, corn, cheese, half of the onions, egg substitute and salt and mix well. Cook at 350 degrees for 30 minutes. Top with the remaining onions and cook another 5 minutes.