Vegetable Stuffed Squash

In a small sauté pan, heat the oil on medium heat. Then add the onion and carrot and cook for 5 minutes, until translucent. Turn down the heat to low and add mushrooms and garlic. Cook until everything is soft, about another 4-5 minutes. Remove from heat when cooked.

Slice yellow squash in half lengthwise. Hollow out the middle of the sliced squash with a spoon, being careful not to puncture the outer layer of squash. Save the removed middle of the squash and roughly chop.

Add the chopped squash and tomato to the onion mixture and season to taste with salt, pepper, basal, rosemary, and red pepper flakes. Stir in crumbled bacon, yogurt, and shredded Mexican cheese until everything is throughly combined.

Firmly pack mixture into the hollowed out squash “boats.” Distribute the mixture evenly between the 4 squash halves. Place squash in a lightly greased oven proof dish. Freshly grate Parmesan cheese over the squash boats just before putting in the oven.

Bake squash in a preheated 400ºF oven for 20 minutes. Then broil to brown the tops slightly for 1-2 minutes.

Consume and be happy.