1 1/2 lb. squash (about 5 med.)
2 sm. onions
1/4 lb. butter
1 can cream of chicken soup
8 oz. sour cream
2 tsp. salt
1 tsp. pepper
1/4 tsp. mace
1 pkg. Herb Seasoned stuffing
Parmesan cheese

Fry squash until tender with butter, salt and pepper (use only enough water to keep from sticking). Remove from heat. Add sour cream and soup. Mix thoroughly. Mix half of stuffing to mixture. Stir well.

Line bottom of greased 2-quart casserole with half of remaining stuffing. Pour squash mixture over stuffing. Top with remaining stuffing. Sprinkle with Parmesan cheese. Melt 1/2 stick butter and dribble over casserole. Bake at 350 degrees for 30-35 minutes. Serves 6-8.

NOTE: Even if you don't like squash, you will like this.