Cut squash into 1/2 inch thick slices. Don't peel. Cook in boiling water until tender (4-5 Min.). Drain. Beat eggs and blend in mayonnaise, onion, green pepper, and thyme. Season with salt and pepper. Put in greased 2 1/2 quart casserole. Sprinkle with cheese and dot with butter. Bake at 375° for 25 minutes. Serves 6-8.

Halve squash lengthwise. Scoop out seeds. Place halves, cut side down in a microwave-safe dish. Cover with clear plastic wrap; vent by leaving a small area unsealed at dish edge. Microwave for 10-14 minutes or until pulp can be pierced with a fork. Let stand-covered.

For sauce, in a 4-cup glass bowl combine celery, onion, and butter. Cover with waxed paper and cook on high for 3-4 minutes or until onion is tender. Stir in flour, mustard and dash of pepper Stir in milk. cook, uncovered for 1-3 minutes until thickened and bubbly, stirring every minute. Cook on high 30 seconds more, stir in cheeses.

Use a fork to shred and separate pulp into strands. Pile squash onto platter and top with sauce. Makes 4 to 6 servings.

Place shredded zucchini in a colander; sprinkle with the salt and toss lightly. Let stand 30 minutes. Rinse and drain. Squeeze out excess liquid; set aside.

In a saucepan melt butter. Stir in flour and mustard. Add chopped onions and milk. Cook and stir until bubbly. Remove from heat. Stir in zucchini and cheeses. In a large bowl beat yolks with a fork. Gradually stir in zucchini mixture.

In a mixing bowl beat whites with and electric mixer until stiff peaks for. Fold half of the whites into zucchini mixture. Gently fold remaining white into zucchini mixture. Spoon into six 6-oz. greased souffle dishes or custard cups.

Bake at 375° F for 20-25 minutes or until a knife inserted near center comes out clean. Serve immediately.