Instructions: Cut squash in half lengthwise; remove and discard seeds and membranes. Place squash halves, cut-side down, in a 13- by 9-inch baking dish. Add water to depth of 1 inch.

Bake, covered, at 375 degrees for 30 to 40 minutes. Let cool; scoop out pulp, and mash.

Beat pulp, egg yolks, whipping cream, and next 5 ingredients at medium speed with an electric mixer until blended. Set mixture aside.

Beat egg whites at high speed until stiff peaks form; gently fold into squash mixture. Spoon into a lightly greased 2-quart souffle dish. Sprinkle with almonds.

Bake at 350 degrees for 55 minutes or until puffed and golden. Serve immediately.

This recipe yields 4 to 6 servings.

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