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3 lbs. squash (yellow or zucchini)
1 stick margarine
8 oz. sour cream
1 tsp. sugar
15 Ritz crackers, crushed
1/4 c. slice almonds
Cut off ends of squash, and slice in half lenghtwise. Cook 5 minutes in boiling water. Drain well. Place in flat casserole. Salt & pepper to taste. Melt margarine, cream cheese and sugar. Pour over squash, and spread. Add crushed Ritz crackers and almonds. Bake uncovered
for 30 minutes.