3 lb. squash
2 c. Cheddar cheese, grated
2 c. Mozzarella cheese, grated
3/4 c. Parmesan cheese
2 1/2 c. zucchini, grated
2 c. (15 oz. can) tomato sauce
1 tsp. oregano
1 tsp. garlic powder OR salt

Cut squash in half lengthwise, scoop out seeds. Cook in water until almost tender (about 10 minutes). Mix everything together, place in buttered casserole. Sprinkle top with some Parmesan cheese. Bake at 350 degrees for 20 minutes.