Preheat Oven to 400 F° ( 200 C°), and grease or line a baking sheet.
Cut the Yellow Squash in half.
Steam the squash halves for a 7 to 8 minutes or microwave for 60 seconds until just a little soft.
Once cool enough to handle, use a spoon or small ice cream scoop and scoop a small amount of squash out of the center hole. Use spoon to scrape out the center.
Use a paper towel to pat dry any water in the squash.
Fill each squash hole with a ½ cup of chili.
Place the squash halves on the prepared baking sheet.
Sprinkle with cheese if desired.
Bake for 10 to 15 minutes, or until chili is hot and cheese is melted. Garnish with sour cream and chives or onion if desired.
Nutrition Facts: Yield: 4 boats, Serving size: 1 boat of 4 boats Calories: 200, Fat: 14 g, Carbohydrates: 6.5 g / Net Carbs: 4.5 g, Sugar: 3g, Fiber: 2 g, Protein: 11 g,*All nutritional data are estimates based on the products I used*