Chili Squash

4 cups yellow squash

Water 2 cups chopped onion

2 chopped green chilies

1 tablespoon oil

4 ounces grated cheddar cheese

24 crushed crackers

Cook squash in water; drain and set aside. Saute onion and chilies in oil unti l tender. In a 1 1/2-quart casserole dish alternate layers of onions, squash a nd cheese. Top with cracker crumbs. Bake at 350 degrees F. for about 30 minu tes until bubbly throughout.

(144 calories per serving) 1 serving=1 1/2 Vegetable exchanges 1/2 Bread exchan ge 1/2 Lean Meat exchange 1 Fat exchange