7 c. yellow and/or zucchini squash (about 1 3/4 lbs.)
1 med. onion, chopped
2 c. boiling water
1/2 tsp. salt
1 can cream of chicken soup
1 (8 oz.) carton sour cream
1 c. carrots, shredded
1 (8 oz.) pkg. herb-seasoned stuffing mix
1/4 c. butter, melted

In a saucepan cook squash or zucchini and onion in 2 cups boiling water and 1/2 teaspoon salt, uncovered, for 5 minutes. Stir once. Drain. In a bowl, combine soup, sour cream and carrots. Fold in squash mixture. Combine stufing mix and butter. Sprinkle 2/3 of the stuffing mixture in a 12 x 7 1/2 x 2 inch baking dish. Spoon vegetable mixture over top. Sprinkle remaining stuffing mixture around edges of dish. Bake, uncovered, at 350 degrees for 30 to 35 minutes. Serves 12.