1 lb. yellow squash
1 lb. zucchini squash
1/4 cup chopped onion
1 cup dairy sour cream
1 (10 oz.) can cream of chicken soup
1 to 1 1/4 cups shredded carrot
8 water chestnuts, sliced
2 tbsp. chopped parsley
1/4 tsp. oregano & dill weed
shake of coarsely ground pepper
1 (8 oz.) pkg. herb seasoned stuffing mix
1/2 cup (1 stick) melted butter

Scrub and remove stems from squash (do not peel). Slice squash into 1/4-inch slices. Cook squash and onion in boiling water, about 4 cups water to which 2 teaspoons salt has been added. Cook until tender, about 4 minutes. Drain.

Combine sour cream, soup, carrots, water chestnuts and parsley. Fold in drained squash and seasonings.

Combine stuffing mix and melted butter. Spread 1/2 mixture into baking dish. Spoon on squash mixture. Sprinkle remaining stuffing over squash.

Bake at 350°F for 25 to 30 minutes.

Serves 10 to 12.