Zippy Squash

2 pounds squash
1/2 cup chopped onion
1/2 cup oleo or butter
1/2 cup cracker crumbs
1 teaspoon Jalepeno pepper chopped
2 oz. jar pimentos
1 tablespoon chopped parsley
1/2 cup shredded cheddar cheese
Salt and pepper to taste
Five crackers crumbled

Wash and cut up squash. Cook in salted water until tender. Saute chopped onion in oleo or butter about 5 minutes. Add cracker crumbs and brown, stirring constantly. Stir in jalepeno relish, pimento and parsley. Drain squash and mash. Add to crumb mixture. Salt and pepper to taste. Turn into 11" x 7" glass dish and sprinkle with cheese and crackers. Bake at 350 degrees for 30 minutes.

Yield: 6