A summer delight with a kick of spice.
1. Preheat oven to 350°. Coat 2 1/2-qt baking dish with butter. Slice squash to preference. Add to boiling, salted water until tender, approx 10 minutes. Drain.
2. Saute onion, garlic and peppers in 3 tbsp butter until tender.
3. Coat toasted bread chunks with remaining melted butter.
4. Mix squash, eggs, cream, sugar and seasonings and crackers. Blend well. Pour into the baking dish. Layer with cream cheese, bread crumbs and bake 40 minutes, until browned.
Per Serving: 326 Calories; 25g Fat (67.0% calories from fat); 11g Protein; 17g Carbohydrate; 2g Dietary Fiber;
147mg Cholesterol; 585mg Sodium.