1 1/2 lbs. yellow squash
2 onions, chopped
4 carrots, grated
1 (4 oz.) jar pimentos, diced
1 (8 oz.) carton sour cream
1 can cream of chicken soup
1 tsp. salt
1 tsp. pepper
1 pkg. Pepperidge Farms stuffing, herb seasoned
1 stick butter, melted
Parmesan cheese (optional)

Preheat oven to 350 degrees. Cook squash, onion and carrots until tender; drain well. Combine soup, sour cream, and pimentos in a large mixing bowl and stir in cooked vegetables. In a large skillet, melt butter. Stir in stuffing. Coat a 9 x 13 inch casserole dish with vegetable oil cooking spray. Layer 1/2 dressing mixture on bottom of dish. Add squash mixture and top with remainder of dressing mixture. Sprinkle top with Parmesan cheese. Bake 30 to 40 minutes at 350 degrees. Serves 8.