Summer Squash - cooking recipe

Ingredients

2 lb. squash (6 c.; I use yellow and zucchini squash)
1/4 c. chopped onion
1 can condensed cream of chicken soup
1 to 1 1/2 c. sour cream
1 c. shredded carrots
1 (8 oz.) pkg. herb seasoned stuffing mix
1/2 c. margarine or softened butter

Preparation

In saucepan, cook sliced squash and chopped onion in boiling water for 5 minutes.
Drain.
Combine stuffing mix and butter. Spread 1/2 of stuffing mixture over bottom of a 12 x 7 1/2 x 2-inch baking dish.
Mix rest of ingredients with squash and onion; spread this on top of the stuffing.
Sprinkle remaining stuffing over vegetables.
Bake at 350\u00b0 for 25 to 30 minutes or until heated through.
Serves 6 to 10.