1 1/4 lbs. yellow summer squash
1 sm. onion, minced
3 tbsp. butter, melted
1 egg
1/4 c. milk
1/2 tsp. salt
1/8 tsp. black pepper
1/4 c. minced parsley
6 saltine crackers, crushed (1/4 c.)

Wash and trim squash. Shred with shredder, about 4 cups. Saute onion and squash in 2 tablespoons of butter, until tender. Beat egg, milk, salt and pepper. Add to squash and onion together. Spread into greased baking dish. Mix crackers and some butter together. Sprinkle over mixture. Bake at 450 degrees for 15 minutes until brown.