Don't be cheesy. This is a delicious way to cook the yellow squash with cheese tortellini. Sauce may also be frozen for use later.
For 1 people
In pot, sauté onion, bell pepper, garlic, and mushrooms until onion and bell pepper soften a little. Add squash, tomatoes, tomato paste, red pepper, and herbs. Simmer 30-45 minutes until tender and flavors are well blended. Add salt and adjust seasonings to taste; throw in a dash of balsamic vinegar. Toss with cooked tortellini and serve sprinkled with Parmesan. Refrigerate leftovers and eat warm or cold the next day.