2 zucchini squash – sliced 1/2″ thick and quartered
2 yellow squash – sliced 1/2″ thick and quartered
1/4 onion, diced
salt and pepper
1 can fat free cream of mushroom soup
6 oz pimento cheese spread
1 egg
1 6 oz. box stuffing mix
1/4 cup Panko bread crumbs

Preheat oven to 350º F.  Coat 2 qt casserole dish with cooking spray, set aside.
Place squash and onion in a medium saucepan.  Add 1 cup water, a dash of salt and pepper and bring to a boil.  Reduce heat and simmer for 5 minutes.  Drain off water, reserving 1/2 cup.
In a bowl, whisk together the soup, reserved water, cheese and egg.  Stir in the stuffing mix and the drained squash.  Spread evenly in 2 qt casserole dish.  Top with Panko bread crumbs.  Bake for 30 minutes.