Cook squash until tender; drain. Add undiluted soup, water chestnuts, onion, carrots and salt and pepper; mix.
Melt margarine and add to crushed stuffing mixture. Put 1/2 of this mixture in bottom of 9x9x2" pan. Put squash mixture of top and then remaining crumbs on top. Bake 45 minutes at 350 degrees.
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|Serving Size: 1 Serving (253g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 132 (66%)|
|Amt Per Serving||% DV|
|Total Fat 14.7g||20 %|
|Saturated Fat 3.1g||16 %|
|Monounsaturated Fat 5.6g|
|Polyunsanturated Fat 4.6g|
|Cholesterol 6.4mg||2 %|
|Sodium 830.8mg||29 %|
|Potassium 378.2mg||10 %|
|Total Carbohydrate 14.7g||4 %|
|Dietary Fiber 2.1g||9 %|
|Sugars, other 12.6g|
|Protein 3.9g||6 %|
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Calories per serving: 200
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