1/2 lb. summer squash
1/4 stick butter
1 egg
1 med. red onion, chopped
1/4 tsp. marjoram
Parmesan cheese
Cracker crumbs

Clean squash; cut in small pieces or slices. Boil squash and onions in salted water until tender; drain well. Add butter and seasonings. Mash lightly with fork. Add eggs; stir lightly. Put in a greased baking dish; sprinkle Parmesan cheese and cracker crumbs over top. Bake at 350 degrees for 30 minutes.