1 - 1 1/2 lb. yellow squash
1 cube butter
1 pkg. herb stuffing mix
1 can cream of celery soup
1 jar pimentos
1 lg. onion, finely chopped
1 (8 oz.) sour cream
1 can water chestnuts, sliced
Salt and pepper, to taste

Cook squash until tender; drain well. Melt butter and pour over herb stuffing. Mix well. Set aside a small amount of stuffing mixture. Press remainder into a 2 1/2-quart Pyrex dish (on sides and bottom). Add next 5 ingredients to well drained squash. Add salt and mix well. Pour mixture into lined Pyrex dish; sprinkle with remaining crumbs and dot with butter. Bake at 325 to 350 degrees for about 20 minutes.