7 c. sliced crookneck or zucchini squash
2 c. boiling water
1/2 tsp. salt
1 med. onion, chopped
1 can cream of chicken soup
1 (8 oz.) carton sour cream
1 c. shredded carrots
2 c. herb seasoned stuffing mix
1/4 c. butter

Cook squash and onion in water with salt, uncovered, for 5 minutes; drain. Combine soup, sour cream and carrots, fold in squash mixture.

Combine stuffing mix and butter. Sprinkle 2/3 of the stuffing mixture in a baking dish. Spoon vegetable mixture on top. Place stuffing mixture over the vegetables. Bake, uncovered, at 350 for 30-35 minutes.