Garden Stuffed Yellow Squash
 
 
3 medium yellow squash
½ cup chopped sweet onion
½ cup roma tomatoes, seeded & diced
¼ cup green bell pepper, diced
2 ½ ounces Kenny’s Farmhouse Garden Herb Havarti cheese, shredded
3 slices bacon, cooked & crumbled
Salt & pepper to taste
2 Tablespoons butter
 
Place squash in a large pot, covered with water and bring to a boil. Reduce heat, cover & cook at a simmer until squash are tender, but firm (approx. 8-10 minutes). Drain squash and cool until cool enough to handle. Trim stems. Cut squash I half lengthwise. Remove pulp & chop. Reserve the shells. Combine the pulp with the onions, tomatoes, green pepper, Kenny’s Farmhouse Garden Herb Havarti cheese and bacon.
 
Place squash shells in a 9 x 13 baking dish. Spoon vegetable mixture into shells. Dot with butter. Squash can be assembled, refrigerated at this point, until ready to bake.
 
Bake at 400 degrees for 20-25 minutes.