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1
Fill a large pot halfway with water over high heat.
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2
While it's heating scrub squash under running water to clean.
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3
Then slice squash in half and scoop out seeds.
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4
Cook over med-high heat approximately 20-30 minutes (depending upon it's size) until a fork can pierce the skin easily.
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5
While squash is cooking slice half onion in half then in slices.
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6
Slice pepper in half same as onions.
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7
Dice finely 3 cloves of garlic.
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8
Slice mushrooms (or buy pre-sliced).
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9
Once squash is cooked remove to strainer and let cool.
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10
Drain water and in the same pot heat oil and a tablespoon of butter - add onions cook for a minute then season with salt, pepper and herbs to your liking (that is why I left the amounts off).
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11
Add peppers, cook for a minute then add garlic, mushrooms and more butter (about tablespoon and a half).
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12
Stir to incorporate all ingredients, cover and turn heat down to med-low.
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13
After a few minutes check mushrooms if they have shrunk to half their size turn heat up and very slowly add broth.
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14
The reason you do this slowly is not to stop the cooking process.
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15
Depending upon the size of the squash you may not need a full cup of broth.
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16
Once it comes to a boil cover and take it off the heat.
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17
In a large bowl scrape out squash and it should shred easily.
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18
Break up any clumps with a spoon.
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19
Take a hand full of cheese and sprinkle evenly over squash - then add hot mushrooms onto and follow with more cheese.
