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Slice 2-3 squash thin (depending on size, 2 large or 3 smaller) and saute with a small onion in some butter until transparent.
Put squash over top of the stuffing.
Mix 1 can of cream of chicken soup and 1 8oz. container of sour cream together. Pour over the squash.
Add the rest of the stuffing on top. Then top with shredded cheddar cheese.
Cover and bake at 350 for 1 hour.