Instructions: Combine water and cornmeal in a medium saucepan; stir well. Bring to a boil, and cook 1 minute, stirring frequently. Remove from heat; stir in milk and next 7 ingredients (milk through pimento). Set cornmeal mixture aside.

Beat the egg whites at high speed of a mixer until foamy. Add sugar, beating until stiff peaks form. Gently stir one-fourth of egg white mixture into the cornmeal mixture; gently fold in the remaining egg white mixture.

Fold in the Roasted Summer Squash.

Spoon mixture into a 1-1/2-quart casserole dish coated with cooking spray.

Bake at 375 degrees for 50 minutes or until set.

Yield: 4 servings.

INSTRUCTIONS FOR Roasted Summer Squash, Page 80. Combine first 6 ingredients in a large zip-top heavy-duty plastic bag; seal bag, and shake to coat squash.

Place squash on a baking sheet coated with cooking spray. Bake at 450 degrees for 20 minutes, turning after 10 minutes.

Yield: 2 cups.

NOTES : Prepare the Roasted Summer Squash first.

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