SOUFFLED SQUASH

1 pound crookneck or summer squash
1 chopped, medium onion
2 teaspoons buter
1 4 ounce can chopped green chilies
1 teaspoon salt
1/4 teaspoon pepper
1 egg, well beaten
1/2 cup cream
1 tablespoon lemon juice
1/2 cup grated cheese

Wash, but do not peel squash. Slice thin, cook, covered in a small amount of boiling, salted water until just tender. Drain well; mash coarsely. Cook onion in butter until soft, but do not brown. Add chilies, salt, pepper and squash. Stir in egg, cream and lemon juice. Pour into a greased 1 quart casserole. Bake in a pre-heated 350 degree oven fro 30 minutes or until set in the center. Sprinkle cheese over the top during the last 10 minutes of baking. Serve hot.