Heat oven to 350 degrees
Scrub the squash skins
Peel if they are too thick and fibrous
Peel tomatoes by plunging them into boiling water for about 1 minute and then running under cold water. The tomato skins will slip right off
Slice all the vegetables into rounds 1/2" thick
If you really like onions, use a lot
The same with all other vegetables. Use what you like most
Grease a baking dish (size depends on how much you are cooking)
Layer veggies and cheese, as you would a lasagna
Pile it high since it will cook down
At each layer lightly salt. Sprinkle a bit of garlic powder on each layer of the cheese.
NOTE: I like garlic powder and not garlic salt. You cannot control how much of each you add.
Do not salt the cheese.
When it is done to your liking (test with a fork), remove from the oven and sprinkle the top with a last layer of shredded cheese. Allow it to melt before serving.
There will most likely be a large amount of liquid at the bottom, depending on the kind of squash you use.
Drain and save the juice for use in soups since the juice has plenty of vitamins and flavor.