Separate egg whites and yolks and let eggs and squash come to room temperature for 30 minutes.
Grease a 2 quart souffle dish and sprinkle with a little flour.
In a large bowl, combine all ingredients except egg whites. Mix well.
In separate bowl, beat egg whites until stiff peaks form.
Mix egg whites into squash mixture by hand until no white streaks remain.
Transfer to the souffle dish and bake for 55-60 minutes or until the top is puffed and center is set.
Serve immediately.
Nutrition Info Per Serving: Calories 231 Total Fat 13 g Cholesterol 155 mg Sodium 360 mg Potassium 349 mg Total Carbohydrate 25 g Dietary Fiber 2 g Sugars 9 g Protein 7 g