Boil squash in water until just tender. Cool and cut the squash in half. Scoop out inside pulp, discarding seeds and keeping the shells intact. Reserve pulp.
Saute onion, green onions, celery, parsley, and bell pepper in butter until very soft. Add reserved pulp and blend very well.
Add about 3/4 cup cracker crumbs and Creole seasoning to taste.
Stuff mixture into shells. Sprinkle tops lightly with remaining cracker crumbs and dot with butter.
Bake, uncovered, at 350 degrees at least 1 hour.