Instructions: Preheat oven to 375.

Place bread cubes on a jelly roll pan; bake 8 to 10 minutes or until golden brown. Remove from oven and set aside.

Cut squash in half crosswise; scrape out and discard seeds. Trim off stems and a small portion of ends. Pour 1 cup of the broth into a 9X12" baking dish. Place squash cut side down in dish. Bake 40 minutes.

While squash bakes, heat oil in a large nonstick skillet over medium heat. Add leek; saute 3 to 5 minutes. Add mushrooms and garlic; saute 5 minutes. Stir in thyme, salt, pepper, bread cubes, and remaining 1/2 cup broth and toss well.

Remove squash from oven; turn cut side up. Spoon mushroom mixture into squash; sprinkle with cheese. Bake 5 minutes more or until squash is tender and cheese is melted.

Start to Finish Time:
"1:20"

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