Ingredients

• 4 large yellow squash
• 1 small onion, chopped
• 1/2 cup water
• 1 garlic clove, minced
• 8 ounce package fat free cream cheese, at room temperature
• 1/2 cup sharp cheddar cheese, shredded
• 1 large egg, lightly beaten
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 13 Ritz crackers, crushed

Instructions

1. Preheat the oven to 350 degrees. Spray an 11x7 inch shallow baking dish with nonstick cooking spray.
2. Combine the squash, onion, water, and garlic in a large saucepan; bring to a boil. Reduce the heat, cover, and simmer until the squash is very tender, about 12 minutes. Drain well in a colander. Return the vegetables to the saucepan and mash with a potato masher. Stir in the cream cheese, 6 tablespoons of the cheddar cheese, the egg, salt, and pepper. Pour into the baking dish. Crush the crackers in a small bowl and add the remaining 2 tablespoons cheddar cheese; toss to combine. Sprinkle the crumbs on top of the casserole. Bake until bubbling at the edges and browned, about 30 minutes. Allow to stand 10 minutes before serving.

Notes

https://www.mommysroadtohealth.com/baked-squash-casserole/