2 lb. squash, sliced
1/4 c. onions, chopped
1 can cream of chicken soup
1 c. sour cream
1 c. carrots, shredded
1 (8 oz.) pkg. herb seasoning
1 pkg. stuffing mix
1/2 c. butter, melted

In a saucepan, cook squash and onions in boiling saltwater for 5 minutes; drain. Combine chicken soup and sour cream; stir in shredded carrots. Fold in squash and onions. Combine stuffing mix and butter. Spread half of stuffing mixture on the bottom of a baking dish. Spoon vegetable mixture on top of stuffing. Sprinkle remaining stuffing mix over vegetables.

Bake at 350°F for 25 to 30 minutes.