Squash and Carrot Casserole

Some of you may have seen this recipe in this month's Southern Living magazine.  Lightened Squash Casserole.  I'm not a huge fan of big chunks of carrots, but know their importance.  This is a great way to get carrots in your diet.  (Although, I know it isn't the best way.)  I didn't have everything the original recipe called for (surprise, surprise) so this is the recipe I went with.  I've posted the link to the original if you want to see it.

Squash and Carrot Casserole

3 lbs. yellow squash
1/2 c. chopped onion
1-1/2 tsp. salt, divided
1 c. grated carrots
1 can reduced-fat cream of celery soup
1 (8 oz.) container light sour cream
1/4 c. chopped fresh chives
1 c. French fried onions
pepper to taste

Preheat oven to 350.  Slice squash and chop onion.  Bring water to a boil with 1 tsp. salt and cook squash and onion until tender.  Drain.  Stir together squash, carrots, remaining salt, celery soup, sour cream, chives and pepper.  Pour into lightly greased 2 quart casserole dish.  Bake at 350 for 30 minutes.  Add French fried onions to the top and return for an additional 5 minutes.  Let stand 10 minutes before serving.