1 1/2 pounds yellow squash (about 4 medium) |
1 teaspoon olive oil |
1/2 cup finely chopped onion |
1/4 cup grated carrot |
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 |
cooking spray |