Avocado and Mango with Yogurt

1 mango
1 avocado
1 individual size Oikos Greek pineapple yogurt
honey
sea salt & cayenne or Tajin to taste (optional)

Makes two servings.

• Slice mango and avocado into long narrow pieces.
• Line up on two plates - alternating avocado & mango.
• If you'd like, sprinkle with a touch of sea salt and cayenne.
• Spoon yogurt in a strip over the top.
• Drizzle with honey.

Stuffed Squash

4 Summer Squash
3 slices of Bacon
4 oz Shredded Sharp Cheddar + extra to top with
4 oz Sour Cream
1/2 Medium Onion
Salt & Pepper

-Bring a pot of water to boil & toss in squash whole. Boil6-8 min until squash starts to soften.

-Drain and allow to cool.

- Dice bacon and onion and saute until onions are browned and bacon is crisp.

- Slice squash in half long ways and scoop out the middle into a mixing bowl. Line the squash shells on a baking sheet.

- Mix the bacon, onion, sour cream, salt (I don't measure - guessing 1/2 tsp?) & cheddar with the scooped out portion of the squash and spoon mixture into the squash shells.

- Top with additional cheese and fresh cracked pepper.

- Bake at 375 for 20-30 minutes until top is brown and bubbly.