Stuffed Squash - cooking recipe

Ingredients

4 medium yellow summer squash
1 Tbsp. butter
1/2 medium onion, chopped fine
salt and pepper to taste
10 to 12 saltine crackers, crushed
1/4 tsp. garlic powder
2 Tbsp. grated Parmesan cheese

Preparation

Cut off necks of squash and slice thinly in saucepan with melted butter.
Add onion; cut rest of squash in two.
Scoop out seeds, discarding larger seeds.
Add to saucepan; place squash cut-side down in top of pan, cover, heat slowly and cook about 10 minutes.
Remove squash from top with fork, mash slices to break up, add cracker crumbs, garlic salt and cheese.
Fill squash cavities, put in greased pie pan and bake in oven at 350\u00b0 about 20 minutes or until browned on top.
Serves 4.