Squash Casserole

• 1 1/2 pounds yellow squash (about 4 medium)
• 1 teaspoon olive oil
• 1/2 cup finely chopped onion
• 1/4 cup grated carrot
• 1 (10.75-ounce) can condensed reduced-fat, reduced-sodium cream of chicken soup, undiluted
• 1 (8-ounce) carton fat-free sour cream
• 1 tablespoon chopped fresh parsley
• 1 teaspoon chopped fresh oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup herb-seasoned stuffing mix, divided
• Cooking spray

1. Preheat oven to 325u0b0.
2. Cut squash into quarters. Cook squash in boiling water 12 minutes or until very tender. Drain. Place squash in a large bowl; mash with a potato masher. Set aside. Heat oil in a small skillet over medium-high heat; add onion and carrot. Saute 3 minutes.
3. Add onion mixture to squash. Stir in soup and next 5 ingredients.
4. Sprinkle 1/2 cup stuffing mix in an 8- inch square baking dish coated with cooking spray. Spoon squash mixture over stuffing mix; top with remaining stuffing mix. Bake, uncovered, at 325u0b0 for 30 minutes.

yellow squash, olive oil, onion, grated carrot, condensed reducedfat, sour cream, parsley, fresh oregano, salt, black pepper, stuffing mix, cooking spray

Taken from www.myrecipes.com/recipe/squash-casserole-11 (may not work)