Directions

1. Trim woody ends from asparagus and peel bottom 2 inches if needed; slice on the bias into ¼-inch pieces, leaving tips intact. Cut pepper lengthwise into 8 pieces, then slice crosswise into ¼-inch strips.

2. Heat a large stainless skillet over medium heat. Add bacon and cook until crispy, 8 to 9 minutes. Transfer to a paper-towel-lined plate. Pour off bacon fat, then return 2 Tbsp. fat to skillet.

3. Cut squash in half lengthwise. Oil the inside and place in pan. With a fork poke a few holes in the squash. Cook at 375⁰ for 45-60 minutes or until done.

4. Add yellow pepper to bacon fat in the skillet; cook one minute. Add asparagus; cook one minute more. Sprinkle vegetables with flour and cook 30 seconds, stirring well.

5. Stir in milk and garlic. Add peas and half each of the bacon and basil. Cook until sauce thickens, about 4 to 5 minutes. Remove from heat.

6. Add cooked squash, ¼ tsp. salt and the black pepper, and toss to coat. Transfer to a large serving dish and sprinkle with the remaining basil and bacon. Serve immediately. Enjoy