• Gather your ingredients so that you have everything close at hand on the counter or table. Preheat oven to 350℉. Spray a medium glass or porcelain baking dish with cooking spray.

Prepare the Vegetables

• Using a Chef's knife and cutting board, slice 4-5 small yellow squash in half lengthwise and then cut into 1/2" pieces. 
• Dice 1/2 large sweet onion, 1/2 large green bell pepper, and 1 large poblano pepper. Mince 1 tablespoon garlic.

Prepare the Topping Ingredients

• Place 1 cup saltine crackers in a freezer bag and crush until it makes course crumbs.
• Heat 1/4 cup butter in a microwave-safe bowl at 10-15 second intervals, until melted.
• Using a handheld grater, shred 1 cup cheddar cheese. 

Assemble 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 2 tablespoons Extra-Virgin olive oil. Sauté the diced yellow onion, green bell pepper, hot pepper, and minced garlic until tender.
• Spoon this mixture over the par-cooked squash. Sprinkle with 1/2 teaspoon seasoned salt and 1/2 teaspoon freshly ground black pepper.
• In a small bowl, combine the crushed saltines, melted butter, and 1 tablespoon dried parsley (or 2 tablespoons fresh). Mix well and sprinkle over the sautéed 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.