Vegetable Stuffed Squash

2 teaspoons olive oil
1/4 small red onion, diced
1/4 cup carrot, diced
3 small shiitake mushrooms, diced
3 garlic cloves, finely chopped
2 small yellow squash
1/2 tomato, diced
2 slices turkey bacon, crumbled
1 tablespoon plain greek yogurt
1/4 cup 2% mexican shredded cheese
Parmesan cheese
salt and pepper
basal, rosemary, red pepper flakes

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 your 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 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. 

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

Consume and be happy