This dish can be modified to fit vegetarian diets just by omitting the bacon. For those of you on the soft foods phase, omit the bacon and cook the halved squash for about 10 minutes before putting the filling on, then continue the recipe as written. This will ensure the squash is soft enough for you to eat!

Filling:
1 block cream cheese, softened
1 c cheddar cheese
3 small yellow squash, halved
cooked bacon (optional – omit it to keep it vegetarian!)

Crumble bacon into cream cheese and add cheese. Mix until well combined.
Spread mixture onto squash halves.
Bake at 375 until hot, bubbly, and browned.
Allow to rest for a few minutes before eating.