1 lb Yellow squash; sliced

    1/2 lb Zucchini; sliced

      1 c  ;water

    1/2 c  Onion; chopped

    1/4 c  Green pepper; chopped

      3 tb Green onion; chopped

    1/4 c  Butter or margarine; melted

           -and divided
      1 c  Herb-seasoned stuffing mix

      1 ea 10-3/4 ounce cream of

           -chicken soup; undiluted
      1 ea 8 ounce can water chestnuts;

           -drained and chopped
    1/2 c  Plain low-fat yogurt

    1/4 c  Pimiento; chopped

      1 lg Carrot; grated

    1/2 ts Salt

    1/4 ts Pepper

  :    Combine first 3 ingredients in a medium saucepan; bring to a boil.
  Cover, reduce heat, and simmer 8 minutes or until squash is just tender.
  Drain and set aside.
  :    Saute onion, green pepper, and green onions in 1 tablespoon butter
  until tender; set aside.
  :    Combine stuffing mix and remaining 3 tablespoons butter in a large
  bowl; reserve 1/3 cup mixture.
  :    Combine squash mixture, onion mixture, soup, and remaining
  ingredients; spoon mixture into a lightly greased 12" x 8" x 2" baking
  dish. Sprinkle with reserved stuffing mixture.  Bake at 350F for 30 minutes
  or until casserole is thoroughly heated.  Yield: 6 to 8 servings.
  From Betty J. Casey of Alabama; December, 1990 "Southern Living".