6-8 medium yellow squash

1 packet of Splenda

2 Tablespoons of butter

3/4 sleeve of Ritz Crackers - crushed

2 cups of cheddar cheese (some like mild for this- but I always like extra sharp)

Boil the sqush until tender (about 10-15 minutes- check with a fork) - and drain

Place 1/2 the squash in a casserole dish and sprinkle with the sweetener and top with cheese. Add the remaining squash, dot with butter and the crackers.  Bake 325 degrees for 25 minutes