Preheat oven to 350 degree F. Butter a 9- by 13-inch casserole dish.
Clean the squash then slice into 1/4-inch circles.
In a large bake pan, arrange the squash slices in a strainer or rack over 1/2-inch of boiling water. Cover and steam just until barely tender, approximately 10 to 15 minutes. Remove from heat, drain any excess liquid from the squash, and mix in the onion and garlic.
Arrange half of the cooked squash mixture in the prepared casserole dish. Add a layer of crumbled crackers, butter pieces, and 1/4 cup of the shredded Colby Jack cheese; then continue layering with the remaining squash, butter pieces, and shredded cheese to use it all.
In a small bowl, mix the slightly beaten eggs into the milk with a small whisk or a fork, adding the salt and pepper while you are mixing. Pour the milk/egg mixture over the top of the entire dish and cover with the sliced Asadero cheese.
Cook approximately 30 to 40 minutes or until just beginning to brown on top.
Makes 6 servings.
Oven Baked Squash Recipe: https://whatscookingamerica.net/CynthiaPineda/CalabazaSquash/CalabazaSquash.htm