1 1/2 lb. squash
1 onion, chopped
4 eggs
1/2 c. milk
1 lg. cheddar cheese, grated
1 tsp. salt
2 tsp. baking powder
3 tbsp. flour
1/2 c. chopped parsley
2 (4 oz.) cans green chilies

Slice the squash. Cook it in water for 5 minutes and then drain it. While it is cooling, mix together the eggs, milk, cheese, salt, green chilies, baking powder, flour, onion and parsley. Butter a 3 quart dish and sprinkle it with bread crumbs. Mix in squash; pour in dish. Bake at 350 degrees for 30 minutes. Let it cool. Better the next day.