Squash has always been a favorite of mine and I have several different ways to cook it that I have always enjoyed preparing and serving during these hot summer months.  I have a relative that grew up in or around the Boston area that has served us a wonderful squash dish that I ranted and raved so much about she decided to go ahead and share the recipe with me.  I thought that I might pass this rather tasty recipe along for you to try, I hope you like it.

• 2 lb (6) Cups) Sliced Yellow Summer Squash
• 1/4 Cup Chopped Onion
• 1 Can Cream of Chicken soup
• 1 Cup Sour Cream
• 1 Cup Shredded Carrots
• 1 8 oz Herb Seasoned Stove Top Stuffing Mix
• 1 cup Melted Butter

Boil Squash and onion for 5 minutes and drain. Combine chicken soup and sour cream. Stir in shredded carrots. Fold in squash and onions. Combine stuffing mix and melted butter. Use a 12 x 7 casserole dish. Put half of stuffing on the bottom of the pan, then the squash mixture and top with remaining stuffing. Bake at 350 degree for 25 - 30 minutes or until heated through.   Serves 6