Squash Casserole

2 lb. fresh squash, cooked and drained

1 carrots, grated (a must)

1 onion, grated

1 c. sour cream

1 can cream of chicken soup

1 stick margarine, melted

1/2 pkg. Pepperidge Farm herb stuffing mix

Grease large casserole dish. Sprinkle 1/2 of poultry stuffing on bottom. Combine all other ingredients. Pour squash mixture into casserole dish. Top with remaining poultry stuffing. Bake at 350° until bubbly.