1/2 lb. zucchini squash, cooked & drained
1 lb. yellow squash, cooked & drained
5 tbsp. butter, melted
3 tbsp. chopped green onions
1 onion, finely chopped
1/4 c. finely chopped green pepper
1/4 c. chopped pimiento
1 can cream of chicken soup
1/2 c. plain low fat yogurt
1 lg. carrot, grated
1 can water chestnuts, drained & coarsely chopped
2 c. herb flavored dressing mix
Salt & pepper to taste

Cook squash and drain. Saute onions and green pepper in 1 tablespoon butter until tender. Add to squash. to the dressing mix, add 4 tablespoons butter (reserve 2/3 cup for topping). Add the remaining ingredients, mixing well.

Pour into a lightly greased casserole dish. Top with the reserved stuffing mix. Bake at 350 degrees for 30 minutes.

Serves 8.