Gather your ingredients so that you have everything close at hand on the counter or table. Preheat oven to 350 degrees. Spray a medium glass or porcelain baking dish with cooking spray.
Prepare the Vegetables
Using a Chef's knife and cutting board, slice the squash in half lengthwise and then cut into 1/2" pieces. Dice the yellow onion, green bell pepper, and hot pepper. Mince the garlic.
Prepare the Topping Ingredients
Place saltine crackers in a freezer bag and crush until it makes course crumbs.Heat the butter in a microwave-safe bowl at 10-15 second intervals, until melted.Using a box grater, shred the cheddar cheese.
Assembling the Casserole
Lay the sliced squash on the bottom of the prepared baking dish. Place the dish in the microwave and cook for 4-6 minutes until crisp-tender. Remove from microwave.
Meanwhile, heat a small skillet with olive oil. Saute the diced yellow onion, green bell pepper, hot pepper, and minced garlic until tender.
Spoon this mixture over the par-cooked squash. Sprinkle with seasoned salt and freshly ground black pepper.
In a small bowl, combine the crushed saltines, melted butter, and dried parsley. Mix well and sprinkle over the sauted vegetables.
Bake in preheated oven for 20 minutes. Remove from oven and sprinkle the shredded cheddar cheese over the casserole.
Return to the oven and continue baking for 10-15 minutes, until the cheese has melted and is lightly brown. Serves 4-6.
Notes
*Unless otherwise indicated all recipes on the site use salted butter.