Created by Bergy on January 6, 2012
Step 1: Cover the squash with water and boil until tender, drain, set aside to cool for a few minutes
Step 2: When the squash has cooled place it in a blender, add cheese, egg, salt, chili flakes and pepper
Step 3: Process until the mixture is smooth but not liquified. Stir in the onions
Step 4: Transfer mixture to a lightly oiled oven proof casserole
Step 5: Bake, uncovered, in 375 oven until it is heated through and just starting to brown around the edges