Ingredients

1 kg yellow squash, sliced
1 medium yellow onion, chopped
85 g cheese
½ cup Sun-dried and basil cheese spread ¼ cup garlic and herb cheese spread ¼ cup mayonnaise
2 Tbsp dried parsley flakes
¾ tsp hot sauce
¼ tsp Cajun seasoning
¼ tsp salt
¼ tsp freshly ground black pepper
2 eggs, beaten
1 sleeve crackers, crushed
½ cup butter
Suggested wood chips: Hickory

Preparation

1. Preheat smoker to 120°C.
2. In a large saucepan over medium-high heat, combine squash and onion, add water to cover and boil until tender. Drain and while still hot, add cheese, cheese spread, mayonnaise, parsley flakes, hot sauce, Cajun seasoning, salt, and pepper. Stir until cheeses melt. Add eggs and mix well.
3. Crush crackers and place in a medium bowl. In a small saucepan, melt butter. Pour over crackers, mixing well. Add ½ cup to the squash mixture, mixing well. Pour into 8-inch square disposable aluminum foil pan. Sprinkle remaining crackers over squash. Cover with aluminum foil.
4. Place on lower rack of smoker and smoke for 1 hour. Add one small handful of wood chips to smoker, then remove foil from squash casserole. Smoke casserole for 10 to 15 minutes. Remove from smoker and serve.

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