1 or 3 c. cooked squash
1 can cream of chicken soup
1 can water chestnuts, drained & sliced
1 grated carrot
1 (8 oz.) carton sour cream

Cook squash with salt and onion; drain. Mix above and top with 1/2 package Pepperidge Farm herb stuffing mixed with 1 stick butter. Bake 30 minutes at 350 degrees.

When you reach the end of your rope, tie a knot and hang on.