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Preheat oven to 350°F. In a large saucepan, cook squash and onion in a small amount of boiling water for 5 to 10 minutes or until tender; drain and set aside.
Meanwhile, melt margarine (or spread) in a medium saucepan over medium heat. Stir in flour until well mixed. Gradually stir in milk; cook and stir until mixture is thickened and bubbly. Remove from heat. Stir in cheese, pepper and salt until cheese is melted. Add squash mixture; toss to coat.
Coat a 1- to 1-1/2-quart baking dish, casserole or soufflé dish with cooking spray. Spoon in squash mixture. Sprinkle evenly with breadcrumbs. Bake about 25 minutes or until golden brown and heated through.