Wash and dry all produce. Halve, peel, and finely dice onions. Trim and thinly slice scallions, separating whites from greens. Halve one lemon; quarter the other. Trim yellow squash. Using a peeler, shave squash lengthwise into ribbons, rotating until you get to the seedy core; finely dice core.

In a medium bowl, whisk together a drizzle of olive oil and the juice from lemon halves. Toss in squash ribbons. Season with salt and pepper. Let marinate, tossing occasionally.

Heat a large drizzle of olive oil in a large pan over medium-high heat. Add sausage and half the Italian Seasoning. Cook, breaking up meat into pieces, until browned and cooked through, 5-7 minutes. Turn off heat; transfer to a large bowl.

Heat another large drizzle of olive oil in same pan over medium-high heat. Add onions, scallion whites, and diced squash. Cook, stirring, until softened, 5-7 minutes. Season with salt and pepper. Turn off heat; transfer to bowl with sausage.

Melt 2 TBSP butter in same pan over medium-high heat. Stir in orzo until coated. Cook until lightly toasted, 2-3 minutes. Pour in 5 cups water; bring to a boil. Once boiling, reduce heat to medium low and simmer, stirring occasionally, until orzo is al dente, about 10 minutes. Reduce heat to low. Stir in tomato paste, cream cheese, and remaining Italian Seasoning until thoroughly combined. Season with salt and pepper.

Return sausage and veggies to pan with 2 TBSP butter. Stir until butter has melted. Season with salt and pepper. Divide between plates. Top with squash ribbons (or serve them on the side for picky eaters). Garnish with scallion greens. Serve with lemon wedges on the side for squeezing over.