6 Local Yellow Squash, thinly sliced into rounds – Produce

1 Large Yellow Onion, chopped – Produce                    

2 Cloves Garlic, crushed – Produce

1/3 Cup Earth Balance Margarine – Aisle 1

1 Cup Kenny’s Cheddar Cheese, shredded – Cheese Case

1 Box Back to Nature Classic Rounds Crackers, crushed–Aisle 4

Salt & Pepper to Taste

First, boil a pot of water large enough for the squash to fit into and melt margarine in a large sauté pan. Next, boil the squash for just a few minutes to soften and sauté onions & garlic in margarine until translucent. Drain squash. Add cracker crumbs to onion mix and stir to coat. Add squash to mix and stir until distributed. Add desired amount of cheese and stir until it starts to melt. Salt and pepper to taste and spoon into casserole dish. Cover and bake at 375 Degrees F for 25 minutes. Remove cover, sprinkle with a little more cheese and bake for another 5 minutes or so.

Adapted from www.vegweb.com