Ingredients

Instructions

  1. Preheat oven to 350°F.
  2. Saute the squash in a little vegetable oil over medium-low heat until it has completely broken down, about 15 to 20 minutes.
  3. Line a colander with a clean tea towel.
  4. Place the cooked squash in the lined colander.
  5. Squeeze excess moisture from the squash. Set aside.
  6. In a medium size skillet, saute the onion in butter for 5 minutes.
  7. Remove from pan and mix all ingredients together except cracker crumbs.
  8. Pour mixture into a buttered casserole dish and top with cracker crumbs.
  9. Bake for 25 to 30 minutes.