Slice the squash in half lengthwise and place on a plate covered with plastic wrap. Microwave for 15-17 minutes or until it easily pulls into strings. Reserve the squash shells.

Meanwhile, preheat oven to 375 F.

Heat the butter and oil in a large non-stick skillet over medium heat until melted. Add in the onion and sauté until softened and lightly browned. Add in the flour and stir until well coated then pour in the milk.

Add in 1 ½ cups of cheddar and ½ cup parmesan cheese and stir until melted. Add the paprika and mustard and stir until incorporated and allow to cook over medium until thick and bubbly. Taste and season generously with salt and pepper.

Fold the squash into the sauce, along with the tomatoes and broccoli. Stuff the shells with the filling. Top with the additional ½ cup cheddar and ½ cup parmesan cheese and bake for 10-12 minutes or until bubbling and melted. Enjoy!