Place diced onions and Rice Blend in a 2 quart pot with enough olive oil to coat the rice. Allow the grains to sauté for about 3-4 minutes, you want to completely sear the grains, you may start to smell a nutty aroma.

Add vegetable stock, and Pesto to Rice and mix thoroughly.

Reduce the heat, stirring occasionally, until all the liquid is absorbed, about 20 minutes. (Depending upon the grains you use you may need to add more stock or water until the rice is almost fully cooked)

The rice mixture should still be wet.

While the rice is cooking slice your squash and place in a mixing bowl with just enough olive oil to lightly coat the squash slices (do not use too much oil, you do not want your dish greasy)

With the rice off the heat, add in your Greek Yogurt, and tomatoes.

Pour mixture into a small baking dish (rice should come almost to the top of your baking dish)

Top the rice mixture with most of your shredded cheddar cheese (save about ¼ cup for the top),then place the squash slices overlapping each slice as you go.

Sprinkle remaining cheddar cheese on top of squash and season finished dish with sea salt and black pepper.

Place in a 350 degree oven for 20-25 minutes, until the top is golden brown.

Sprinkle with chopped Basil or Italian Parsley and serve