Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: place about 6-7 cups of water in a medium pot (make sure it more then covers the squash). add squash after chopping into 1/2-inch circles. add chopped onions to same pot. add 1 1/2 tablespoons of margarine. boil until completely cooked "really well". drain squash after done cooking. add squash and onions to casserole dish. add remaining margarine. mix well until margarine is melted. add beaten eggs and mix well into squash. add 1/2 of the cheese into squash and mix well. add 1/3 of saltines into squash mix well. sprinkle on top the remaining cheese and saltines. bake at 350°f for 35-45 minutes until cheese melts completely.

Target recipe: set oven to 375°f. grease a 2-quart baking dish. slice the squash in half lengthwise; remove and discard the seeds. place squash cut side down in a baking dish. bake at 350°f for 45-50 minutes, or until easily pierced with a fork. meanwhile melt butter in a skillet. sauté mushrooms, onion, garlic, herbs and seasonings until onion is translucent. add the tomatoes; cook until most of the liquid is evaporated; set aside. when squash is cool enough to handle, use a fork to separate into strands. combine squash, tomato mixture, ricotta, mozzarella cheese, parsley and crumbs. pour into greased dish. sprinkle with parmesan cheese. bake uncovered at 375°f for 40 minutes, or until heated through, and top is golden brown.