Summer Squash Bake

3 cups sliced yellow summer squash
2 tablespoons water
1/2 cup finely chopped green pepper
1/2 cup finely chopped onion
1/2 cup chopped pecans
1/2 cup mayonnaise
2/3 cup shredded cheddar cheese, divided
1/2 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper

Place squash and water in a 1-1/2-qt. microwave-safe bowl. Cover and microwave on high for 4-5 minutes or until crisp-tender; drain well. Stir in green pepper, onion, pecans, mayonnaise, 1/3 cup of cheese, sugar, salt and pepper.

Transfer to a lightly greased shallow 1-1/2-qt. baking dish. Cover and bake at 350° for 25 minutes. Sprinkle with remaining cheese. Bake, uncovered, for 5 minutes or until cheese is melted. Makes 6 servings.