1 lb. yellow squash, sliced
1/2 lb. zucchini, sliced
1 c. water
1/2 c. chopped Vidalia onion
1/4 c. chopped green pepper
3 tbsp. chopped green onions
1/4 c. butter, melted and divided
1 c. herb seasoned stuffing mix
10 3/4 oz. can cream of chicken soup
8 oz. can water chestnuts, drained and chopped
1/2 c. lowfat yogurt
1/4 c. chopped pimento
1 lg. carrot, grated
1/2 tsp. salt
1/4 tsp. pepper

Combine first 3 ingredients in medium saucepan; bring to boil. Cover. Reduce heat and simmer 8 minutes or until tender. Drain. Saute onion, green pepper and green onions in 1 tablespoon butter until tender; set aside. Combine stuffing and remaining 3 tablespoons butter in large bowl; reserve 1/3 cup mixture. Combine squash onion mixture, soup and remaining ingredients; spoon mixture into a lightly greased 12 x 8 x 2 inch baking dish. Sprinkle with reserved stuffing mixture. Bake at 350 degrees for 30 minutes or until thoroughly heated. Makes 6-8 servings.