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Preheat oven to 400°F. Cook squash in microwave according to package directions.
Meanwhile, heat oil in large skillet over medium-high heat. Add rice and bacon; cook 3 minutes or until rice is browned lightly, stirring frequently. Add onion to skillet; cook 2 minutes more or until onion is tender. Transfer rice mixture to a 2-1/2-quart baking dish.
Add squash, undrained tomatoes and broth to baking dish; stir to combine. Cover; bake 45 minutes or until rice is tender. Remove from oven; stir in cheese. Cover; let stand 5 minutes before serving.