Smokey Squash Casserole

What you need...
3 large yellow squash
3-4 medium zucchini squash
4 strips of bacon, cooked, drained, crumbled
2 tablespoons butter
1/2 yellow onion, chopped
3-4 cloves garlic, chopped
1 cup ricotta cheese
1/2 smoked gouda, grated
1/2 cup parmesan, grated
1/2 cup sun-dried tomato strips (I used California Sun Dry in a pouch, no oil)
3 eggs
cracked pepper

Trim the ends off the squash so it's easily spiralized.  Spiralize all those yummy squash, I used the larger noodle blade for this!  Of course, if you don't have a spiralizer, (you need to get one!) you can slice the squash for this recipe too, just make sure you slice it thin so it cooks through!

Using a pot large enough to toss everything in, add the bacon, butter, onion, garlic to the pot.  Turn to medium heat and sauté for about 2 minutes or until the onions begin to become soft and translucent.  Add the squash noodles and toss well to combine, allow to cook for about 2 minutes.  Remove from heat.

In a separate bowl, combine the remaining ingredients and stir to make a loose paste.  Add the paste into the squash and stir very well.  Pour into a lightly greased/sprayed 9x13 baking dish and bake at 400, uncovered for 40 minutes or until set and golden along the edges! Enjoy!