2 lbs. yellow squash
1 lg. onion, chopped
1 can cream of chicken soup
1 c. sour cream
1 c. grated carrots
1 (8 oz.) pkg. herb seasoned cornbread stuffing mix
1 stick butter
1 can water chestnuts, chopped
1 lb. bacon

Cook squash until tender and drain well. Fry bacon out; saute onion, and then add to squash. Add the soup, carrots, sour cream, and water chestnuts. Stir and add salt and pepper to taste.

Melt butter and add stuffing mix. Pour half of this into bottom of the baking dish. Pour the squash mixture on top. Sprinkle the rest on top of the squash. Bake for 30 minutes to 1 hour at 350 degrees.