2 sm. onions
2 lbs. squash
1 carton sour cream
1 can cream of chicken soup
1 can water chestnuts
1 sm. jar pimento
1 stick butter
1 pkg. Pepperidge Farm herb stuffing

Chop onions, cut up squash - cook together in saucepan until tender. Drain all water off. Put in large mixing bowl - add sour cream, soup, water chestnuts, butter, pimento - mix well. Add half of stuffing mix. Pour into 9 x 13 inch Pyrex dish. Sprinkle with remaining stuffing mix. Bake at 350 degrees for 30 minutes.