In a medium saucepan, combine the squash, rice, onion, parsley, salt, accent, garlic, and boiling water. Boil in covered pan for 15 minutes. Beat together
Place squash mixture in a medium casserole dish. Blend your eggs and milk and pour over the top of the squash mixture. Add 1/2c. cheddar cheese. Bake at 350 for 40 minutes or until top is puffy and cheese is golden.