• 1/2 C. plain low-fat yogurt
• 1/2 C. low-fat cottage cheese
• 1/4 C. grated Parmesan cheese
• 1/4 tsp. dried whole thyme
• 2 eggs, beaten
• Vegetable cooking spray
• 1 C. sliced onion
• 3 C. sliced yellow squash
• 1/4 C. 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; sauté until tender, drain and set aside. Place 1 C. 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 F for 25 minutes. Uncover and bake until top is browned. Serves 6.