From the kitchen of Betty Moon

I had never really eaten squash until my Mother-in-law introduced me to this fantastic casserole dish. So simple and delicious.  I like to make it with my Mom’s meatloaf along with green beans flavored with bacon.  Mmmmmm!

5 – 6 medium yellow crook-neck squash
3/4 cups crushed Ritz crackers
3/4 cups grated Monterey Jack cheese
2 eggs
salt and pepper to taste

Boil squash in salt water until tender. Pour off water and mash.  Drain again.  Add all ingredients except reserve 1/4 cup of cheese.  Sprinkle cheese on top. Bake at 350 for 20 minutes or until cheese melts and it all begins to bubble.