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
How to Make It
Preheat oven to 325°.
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. Sauté 3 minutes.
Add onion mixture to squash. Stir in soup and next 5 ingredients.
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 325° for 30 minutes.