three 16-ounce cans of peas, drained and rinsed 
1 large onion, quartered and thinly sliced
3 large carrots, grated (about 2 cups)
2 cups grated squash (or more)
1/2 cup bread crumbs (preferably whole wheat)
3 Tbsp olive oil
1 cup vegetable broth
1 Tbsp parsley
dried sage, oregeno, parsely, and garlic powder to taste (unsure of how much to add? start with 1/2 Tbsp each then see how it tastes)
salt to taste

1. Preheat oven to 350º F.
2. In a large bowl, mash the peas well for about 2 minutes.
3. Add the vegetables and mix, add bread crumbs and mix, then add the oil, and mix again. Finally, add the vegetable broth and salt, and mix one last time.
4. Transfer all ingredients to a 9×13 dish. Press the mixture firmly into the casserole.
5. Cover with foil, and bake for 45 minutes. Uncover and bake for 15 more minutes.