2 lb. yellow squash
2 carrots, grated
1 onion, diced fine
1 stick butter
1 (8 oz.) dry herb stuffing mix
1 c. sour cream
1 can cream of chicken soup

Slice squash in quarters; cook and drain. Add carrot and onion to squash. Melt butter and add to stuffing mix. Add 3/4 of stuffing to squash; add sour cream and soup. Mix well. Put in buttered casserole dish. Sprinkle remaining buttered stuffing mix on top.

Bake at 350°F for 20 to 30 minutes.