2 1/2 lbs. squash (any kind), cubed or sliced
4 eggs
1/2 c. milk
1 lb. Monterey Jack cheese, cubed or grated
1 tsp. salt
2 tsp. baking powder
3 tbsp. flour
1/2 c. parsley, chopped
1 (4 oz.) can green chilies, chopped
2 seeded Jalapenos, chopped
1/2 c. crushed Tostados or bread crumbs

Cook squash until barely tender, about 7 minutes at a boil. Drain and cool in a colander. Mix eggs, milk, cheese, salt, baking powder, flour, parsley and chilies together. Fold into squash. Butter oblong Pyrex 3 quart baking dish (9 x 13 inch). Sprinkle Tostados (crushed), crumbs or bread. Pour in squash mixture. Sprinkle top with more crumbs. Bake at 350 degrees for 30 minutes.