This if from McCalls Cooking School I was wondering if you could substitute summer squash for the spinach by shredding it and steaming it. Hope this recipe helps.

FRESH SPINACH LOAF WITH CHEESE SAUCE

4 large carrots
1 red bell pepper
2 lb. fresh spinach
4 Tablespoon butter or margarine
1/2 cup chopped onion
1 cup half and half
1 teaspoon salt
1/2 teaspoon sugar
Dash pepper
Dash nutmeg
4 eggs
1/2 cup fresh bread crumbs (2 slices)
1 cup grated Swiss or Gruyere cheese
FOR THE CHEESE SAUCE:
2 Tablespoons butter or margarine
2 Tablespoons all-purpose flour
1/2 teaspoon dry mustard
1/4 teaspoon salt
Dash pepper
Dash ground red pepper
1 1/4 cups milk
1 cup grated sharp Cheddar cheese (1/4 lb.)
3 red bell pepper rings (for garnish)

Preheat oven to 350 degrees F. Grease 8 1/2 -by 4 1/2-by 2 3/4-inch loaf pan; line with aluminum foil 16 inches long, 5 inches wide. Grease bottom and sides.

Pare carrots, cut into 1/4-inch cubes. Cover with boiling water in small saucepan and cook, covered, 10 minutes. Drain well; set aside.

Wash red pepper; cut in half; discard ribs and seeds; cut into 1/4-inch cubes (1 1/2 cups); set aside.

Wash spinach, discard large stems. Place in 8-qt. kettle with water clinging to leaves. Cook over medium heat, covered, tossing with fork once or twice, 5 minutes, until tender.

Turn spinach into colander; drain well. Chop coarsely.

In hot butter in large saucepan, saute onion, stirring, about 5 minutes.

Stir in spinach, half-and-half, 1 teaspoon salt, the sugar, dash pepper and nutmeg. Remove from heat. Puree in blender or processor.

In large bowl, beat eggs slightly. Add bread crumbs and Swiss cheese; stir in spinach mixture, mixing well.

Spread 1/3 spinach mixture in loaf pan. Layer with carrot. Layer with 1/3 spinach mixture. Layer with red pepper. Top with rest of spinach mixture.

Place greased waxed paper over top of pan. Set pan in larger pan; pour 1 1/2 inches boiling water into larger pan.

Bake 35 to 40 minutes, until knife inserted in center comes out clean.

TO MAKE THE CHEESE SAUCE:
In small saucepan, slowly melt butter; remove from heat. Stir in flour, seasonings and milk until smooth. Bring to boiling, stirring, until thick. Reduce heat; add Cheddar; stir until smooth.

TO SERVE:
Cool loaf 20 minutes. Loosen edge with spatula. Invert onto warm platter. Top with sauce. Garnish with the red-pepper rings.

Serves 8.