While the squash is in the microwave, saute the bacon until nearly done and drain off the fat. Add olive oil if necessary and add the chopped onion. Saute while you prep the mushrooms and add them. along with any squash pieces from the hollowing out process. This is a good time to clear the refrigerator of any stray garlic scapes that may be slithering around in your veggie drawer.
When the mushrooms are nearly done, add the sungolds and heirloom tomatoes and allow them to wilt a bit.
Add the soft cheese and mix. Turn off the heat.
Check for seasoning and add salt, pepper and fresh basil to taste.
Fill the squash carefully, trying not to spill it in the baking dish. Top with cheese for melting, and go ahead and stuff those sweet banana or some hot peppers with cheese and prop upright in the baking dish.
Bake until cheese is browned and stuffing is bubbling in the squash (and your peppers are done).
We served these up with some of my favorite salad on earth: fresh shucked corn, tomato, peach, cuke and hot pepper with balsamic vinegar and salt & pepper. Half a squash was as much as we could eat, as it was pretty rich with all the bacon and mushrooms.