Preheat oven to 350°. Spray a 2-quart baking dish with cooking spray.
In a large Dutch oven, bring squash, 3 cups water, broth, and onion to a boil over medium-high heat. Reduce heat to medium-low; simmer until squash are tender, about 7 minutes. Drain well.
In a large bowl, stir together soup, ½ cup cheese, sour cream, egg, chives, melted butter, salt, black pepper, garlic powder, and red pepper. Gently fold in squash mixture until combined. Spoon half of squash mixture into prepared pan, spreading evenly. Sprinkle with ¾ cup crushed crackers. Top with remaining squash mixture, remaining ¾ cup crushed crackers, and remaining ½ cup cheese.
Bake until cheese is melted, about 25 minutes. Let stand for 5 minutes before serving. Garnish with chives, if desired
Recipe by Paula Deen Magazine at https://pauladeenmagazine.com/winter-squash-casserole-recipe/