Squash Casserole

2 lbs squash (yellow or zucchini)
½ c. carrots
1 onion
1 garlic clove minced
1 c. crushed cracker crumbs
½ c. cheese shredded
2 eggs
salt and pepper.

Cook squash and carrots until tender. Saute onion until tender and add garlic the last minute. Mix together vegetables. Add cheese and crumbs, salt and pepper. Stir in eggs. Put in a 8x8 pan and cook at 350 for 30 min.