|Tomato paste||1 Can (10 oz)|
|Tomato juice||3⁄4 Cup (12 tbs)|
|Garlic||1 Clove (5 gm)|
|Buttered bread crumbs||1⁄4 Cup (4 tbs)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
Cook squash in boiling, salted water until just tender; drain.
Saute onion and garlic in oil until tender; add tomato paste and tomato juice.
Place half the squash in lightly buttered casserole; add half the bread cubes.
Add half the tomato mixture; repeat layers.
Cover with buttered crumbs and cheese.
Bake at 350 degrees for 30 minutes.