1 1/2 lbs. yellow squash
1 tbsp. butter
4 eggs, beaten
1/2 c. (2 oz.) shredded Cheddar cheese
1/2 c. soft bread crumbs
1 tsp. fresh parsley, chopped
1 tbsp. salt
1/2 c. finely chopped onion
3/4 c. cream-style cottage cheese
1 tbsp. butter, melted
1/8 tsp. pepper

Cut squash in half, lengthwise and scoop out seeds. Coarsely grate squash. Sprinkle with salt and let stand 20 minutes. Place squash in a colander. Rinse well and drain. Press squash between paper towels until barely moist. Melt one tablespoon butter in a large heavy skillet. Saute onions until tender. Add squash and remaining ingredients and mix well. Pour into a lightly-greased 2 quart baking dish. Bake at 350 degrees for 45 minutes or until golden. Yields about 6 servings.