60 MIN | 10 SERVINGS
1. In 12-inch fry pan, over medium heat, sauté squash and onions in 2 tablespoons of the margarine, just until crisp-tender. Remove from heat. Carefully fold in chilies, flour, salt and pepper. Place in 12 x 7 1/2 x 2-inch (2-qt.) glass baking dish, coated with cooking spray. Sprinkle evenly with Monterey Jack cheese.
2. Combine cottage cheese, egg and parsley. Spread evenly over Monterey Jack cheese.
3. Bake at 400°F for 20 minutes. Meanwhile, melt remaining 2 tablespoons margarine and combine with KELLOGG'S® RICE KRISPIES® cereal and Parmesan cheese. Sprinkle top with cereal mixture. Return to oven and bake 10 minutes longer or until cereal browns. Serve hot.