5 to 6 yellow squash
1 sleeve Captain's wafers, crushed
2 to 3 dollops fat-free sour cream
Colby/Monterey Jack cheese, grated
chopped onion or onion powder
1 c. warm milk (preferably skim)
1 tsp. sugar
salt and pepper to taste
Pam

Cut squash into 1/4-inch pieces and boil until tender in salted water. Spray 2 to 2 1/2-quart casserole dish with Pam and add crushed crackers to cover bottom of dish. Cover crackers with layer of cheese. Drain cooked squash and mix with sour cream, onion, salt, sugar and pepper. Spoon soupy mixture over crackers. Cover mixture with layer of crackers and then top with layer of cheese to thoroughly cover. Pour warm milk over mixture to moisten and bake at 350°F for 30 minutes.