1 lb. yellow squash, sliced
1/2 lb. zucchini, sliced
1 c. water
1/2 c. chopped onion
1/4 c. chopped green pepper
3 tbsp. chopped green onions
1/4 c. butter, melted & divided
1 c. herb-seasoned stuffing mix
1 (10 3/4 oz.) can cream of chicken soup, undiluted
1 (8 oz.) can water chestnuts, drained & chopped
1/2 c. plain low-fat yogurt
1/4 c. chopped pimiento
1 lg. carrot, grated
1/2 tsp. salt
1/4 tsp. pepper

Combine first 3 ingredients in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 8 minutes or until squash is tender. Drain.

Saute onion, green pepper, and green onions in 1 tablespoon butter until tender; set aside.

Combine stuffing mix and remaining 3 tablespoons butter in a large bowl; reserve 1/3 cup mixture. Combine squash mixture, 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. Yield: 6 to 8 servings.