3 fairly good size crookneck squash
3 T. nayonnaise (vegan mayonnaise)
1/2 cup grated vegan cheese
1 tsp each green pepper and onion, minced
salt and pepper to taste
Slice squash into 1/2 inch slices, and cook till tender. Drain cooking liquid off and press squash to remove more water. Mix in the remaining ingredients and bake till bubbly in a 325° oven.
6 g of carbs per 1/2 cup serving.