1. Preheat oven to 400 degrees F
2. Place squash and onion in a large skillet over medium heat. Pour in a small amount of water. Cover, and cook until squash is tender, about 5 minutes. Drain well and place in large bowl.
3. In a medium bowl, mix together cracker crumbs and cheese. Stir half of the cracker mixture into the cooked squash and onions. In a small bowl, mix together eggs and milk, then add to squash mixture. Stir in 1/4 cup melted butter, and season with salt and pepper. Spread into a 9 x 13 inch baking dish. Sprinkle with remaining cracker mixture, and dot with 2 tablespoons butter.
4. Bake in preheated oven for 25 minutes, or until lightly browned.
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|Serving Size: 1 Serving (524g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 137 (38%)|
|Amt Per Serving||% DV|
|Total Fat 15.2g||20 %|
|Saturated Fat 8.4g||42 %|
|Monounsaturated Fat 4g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 34.9mg||11 %|
|Sodium 284.8mg||10 %|
|Potassium 798.7mg||21 %|
|Total Carbohydrate 48.7g||14 %|
|Dietary Fiber 7.6g||30 %|
|Sugars, other 41.1g|
|Protein 10.6g||15 %|
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Calories per serving: 360
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