Stuffed Butternut Squash

• 1 large butternut squash
• 1 small zucchini
• 1/4 large red onion
• a few large white mushrooms
• 1 carrot
• 1 cup breadcrumbs
• 1 tsp thyme
• 1 tsp basil
• 1tsp ground mustard
• salt and pepper to taste
• 1 tsp paprika
• 1/4 cup grated Romano cheese
• 1/2 cup Kraft shredded cheddar cheese (lactose-free)

1. Bake a whole butternut squash in the oven for 10 mins on 400.
2. While the squash is in the oven, clean and dice the vegetables. Mix it all well in a bowl with all of the spices.
3. Slice the squash in half lengthwise and bake the halves for another 15 minutes. Use an ice cream scooper or thick spoon to dig out the two halves. Leave about a half inch of squash around the edges.
4. Fill the two halves with the vegetable mix. Put a few pats of butter or margarine on top.
5. Cover the bottom of a large Pyrex baking dish with a little olive oil or whatever you like. Put the two squash halves in the Pyrex and put it in to bake at 375 for 40 minutes.
6. Take it out, sprinkle the cheese on top. Sprinkle the breadcrumbs on top of that, and bake for another 10-15 minutes.
7. To serve, scoop out the baked insides onto a warm plate and enjoy!

butternut squash, zucchini, red onion, white mushrooms, carrot, breadcrumbs, thyme, basil, ground mustard, salt, paprika, romano cheese, cheddar cheese

Taken from www.epicurious.com/recipes/member/views/stuffed-butternut-squash-50156005 (may not work)