6 med. squash
2 eggs
1 c. Pepperidge Farm Herb Seasoned Stuffing
1 c. grated cheese
1/2 stick butter
1 can Cream of Chicken soup
1 med. onion

Boil squash and onion together until tender. Drain all water and mix in butter, eggs, soup, and half of stuffing. Top with other half of stuffing and grated cheese. Bake for 30 minutes at 350 degrees.