2 lbs. squash, cooked
1 med. onion, chopped
1 can cream of chicken soup
1 pkg. Pepperidge Farm herbed stuffing
1 sm. jar pimientos, chopped
1/2 pt. sour cream
1 1/2 sticks butter
1 sm. can chopped water chestnuts

Melt 1 stick of butter and mix with herbed stuffing mix. SET ASIDE!! Slice squash and cook with 1/2 stick of butter, salt and pepper, until done. Drain squash and add all other ingredients EXCEPT stuffing mix.

Grease a large baking dish, pour in 1/2 of the stuffing mix, pour on top of that the squash mixture and then top with remaining stuffing mixture. Bake at about 350 degrees for approximately 25 minutes.