Squash Casserole

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   Boil squash and onion together in salted water until tender. While squash is cooking, saute crushed crackers in 1/2 cup margarine until brown and crisp. Set aside. Make white sauce with 1/4 cup margarine, half and half and cornstarch. When white sauce is smooth, add Velveeta cheese cubes and heat until melted. Drain squash and place in an oblong casserole dish; pour cheese sauce over squash and top with the crackers. Bake for 25 minutes at 350u00b0. Cover with foil for the first half of baking time to keep crackers from browning too much.

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