2 lbs. yellow squash, sliced (6 c.)
1/4 c. chopped onion
1 c. cream of chicken soup
1 c. sour cream
1 c. shredded carrot
1 (8 oz.) pkg. herb seasoned stuffing
1/2 c. butter, melted

In saucepan, cook squash and onion in boiling salt water for 5 minutes. Drain. Combine chicken soup and sour cream, stir in shredded carrots. Fold in drained squash and onion. Combine stuffing and butter. Spread half of stuffing mix in bottom of 12 x 7 1/2 x 2 inch baking dish, then spoon vegetable mixture on top. Sprinkle remaining stuffing over vegetables. Bake at 350 degrees for 25-30 minutes.

This gives squash a whole new delicious flavor. Really good!