In a small cup mix 1 tbsp freshly ground flax seed powder with 3 tbsp of room temperature water and beat well with a fork.
Place mixture in refrigerator for one hour.
Wash 2 lbs of yellow squash.
Remove ends of yellow squash with sharp knife and cut into bite size cubes.
Cut ends of onion, peel off outer layers and mince onion.
Place yellow squash, onion and margarine in pot covered with water or steam if preferred.
Cook until squash is tender.
Drain squash and onions well.
Prepare a casserole dish by spraying with a vegetable cooking spray.
Preheat oven to 375 degrees.
Place in large mixing bowl.
Add flax seed powder, which should now be the consistency of a well beaten egg.
Add ½ cup of almond milk, garlic powder, salt, pepper, bread or cracker crumbs and 1/12/ cups of the vegan cheese.
Mix ingredients well with hands. Yes, come on get your hands into the mixture!
Place ingredients in casserole dish and cover with remaining ½ cup of grated vegan cheese.
Bake until cheese bubbles and starts to turn golden along the edges.