Savory Stuffed Squash

• 8 medium-size yellow squash
• 2 small onions, chopped
• 3 small carrots, shredded
• 1/4 cup butter or margarine, divided
• 1 (2-ounce) jar sliced pimiento, drained
• 2 cups herb-seasoned stuffing mix, divided
• 1/2 cup commercial sour cream
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

1. Place squash in a saucepan with boiling water to cover. Cook over medium heat 10 minutes or until tender. Drain; cool.
2. Cut a 1/4-inch lengthwise slice from each squash; scoop out, and reserve pulp, leaving shells intact. Mash pulp, and set aside. Remove ends of squash.
3. Saute reserved pulp, onion, and carrots in 1 tablespoon butter in a large skillet until tender. Remove from heat; stir in pimiento, 1 cup stuffing mix, sour cream, salt, and pepper. Spoon mixture into shells.
4. Place stuffed squash in a lightly greased 13- x 9- x 2-inch baking dish. Combine remaining stuffing mix with remaining butter; sprinkle evenly over each squash. Bake at 400u0b0 for 10 minutes or until thoroughly heated.

onions, carrots, butter, pimiento, stuffing mix, sour cream, salt, pepper

Taken from www.myrecipes.com/recipe/savory-stuffed-squash (may not work)