I came home from work last week and found 2 large summer squash on my front porch. My neighbor had left them there for me. I knew I wanted to turn the summer squash into a casserole dish.
http://southernfood.about.com/od/sidedishcasseroles/r/bl30324t.htm This is the recipe I began with but I wanted to make it dairy free. If you've never tried the Tofutti Sour Cream, I highly recommend it. To me, it tastes just like regular sour cream.
I cut two pounds of squash into cubes and then micrwaved them until soft. I added in 8 ounces of the Tofutti Sour Cream and about 1/2 can of chicken broth. I put 1/2 box of stuffing mix on top and baked about 25 minutes.