Recipe

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• 1 tbsp bacon fat
• 3 1/2 lbs yellow squash (small squash , sliced ' can include
• 3 yellow onions
• 1 tbsp water
• 3/4 tsp salt
• 1/2 tsp black pepper (freshly ground )
• 3 eggs (beaten )
• 3 cups extra-sharp cheddar cheese (shredded )

• 1 Heat bacon fat over medium-high heat, in a large iron skillet. Add squash, onions, water, salt and pepper ~ saute uncovered until squash is tender and water/squash juices have evaporated, stirring occasionally. Slight browning of the squash is okay, but be careful that it doesn't scorch!
• 2 Remove from heat ~ cool for 15-20 minutes.
• 3 NOTE: If you are IMPATIENT (like my daughter), and cannot wait until the squash has cooked dry, and the onions have developed a caramelized flavor, then DRAIN the sauteed squash in a colander!
• 4 Preheat oven to 350°F.
• 5 Add beaten eggs and shredded cheese to squash, stirring quickly to combine.
• 6 Pour into a 13x9 Pyrex casserole sprayed with cooking spray.
• 7 Bake for 35-45 minutes until set ~ should be browned lightly on the bottom. Casserole will firm-up upon cooling. Serve warm.