Combine squash, onion and broth in a Dutch oven over high heat; bring to a boil. Cover, reduce heat and simmer for 20 minutes or until tender.
To Dutch oven, add cauliflower rice, cheddar cheese, sour cream, 2 Tablespoons Parmesan cheese, 1/4 cup pork panko or bread crumbs, salt, pepper and eggs; stir gently.
Spoon mixture into a 9×13 baking dish sprayed with olive oil spray. Sprinkle with remaining Parmesan cheese and 1/4 cup pork panko. Bake for 30 minutes or until bubbly. Broil 1 minute, or until lightly browned.
Nutrition facts per serving:
Calories: 182; Fat: 9.6 grams; Carbs: 10.5 grams; Protein: 15.7 grams