Slice each squash into 3 or 4 pieces. Drop into boiling water. Boil squash until tender. Drain.
3
Grease 1 1/2 qt casserole dish.
4
Transfer drained squash to large bowl. Mash. Stir in butter, breadcrumbs, onions and Splenda, with a little Salt and pepper to taste. Spoon into casserole. Top with some extra bread crumbs.
5
Bake 30 min. or until bubbly around the edges and golden on top.