This is absolutely the best squash dish I have ever eaten so I'm sharing it with you. I hope you'll enjoy it as much as I do! Thanks to my good friend Carolyn for sharing it with me.
2 yellow squash
2 zucchini ..use just one type of these squash or a combination of both. If you're going to dice the zucchini, it's best to peel them. If your slicing them, the peeling will be alright left on.
In a big pot add 1/4 stick of butter to melt on medium heat. Cut up your squash and add to the pot with 1/3 of grated medium onion, 1 tsp. of powdered chicken bouillon and salt and pepper to taste.
Cook the squash, turning frequently until it's within 5 minutes of being done.
In the meantime mix 1/3 cup of a good mayonnaise (do not use Miracle Whip) and not quite 1/4 cup of sour cream together. Drain and rinse 1-8 oz. can of water chestnuts and chop them to a size that pleases you but do not mince them, cut them a size that will leave "crunch" to the soft squash.
When the squash have cooked to a soft stage, drain any liquid that is in the pot. Add the mayonnaise, sour
