Preheat oven to 350 degrees F.

Saute/Steam, the squash in a little vegetable oil/water over medium heat until it has completely broken down, about 15 to 20 minutes.

Optional: Line a colander with a clean tea towel. Place the cooked squash in the lined colander. Squeeze excess moisture from the squash. Set aside.

In a medium size skillet, saute the onion in butter for 5 minutes. Remove from pan and mix all ingredients together except cracker crumbs.

Pour mixture into a buttered casserole dish and top with cracker crumbs.

Bake for 25 to 30 minutes.