2 lbs. yellow squash
1 sm. onion, grated
1 can cream of chicken soup
1/2 c. sour cream
2 sm. carrots, grated
1 sm. jar pimentos
1 pkg. cornbread stuffing
1 stick butter, melted

Wash and slice squash. Cook in small amount of water about 10 minutes. Drain well. Mix all ingredients except stuffing and butter. Melt butter and stir into stuffing. Spread layer of stuffing in 9 x 13 inch pan, then squash mixture and top with stuffing. Bake 30 minutes at 350 degrees.