Preheat oven to 400 degrees F (200 degrees C).
Cut criss-cross patterns over each Butternut Squash (2) half, careful not to cut the skin.
Mix together the Garlic (3 clove), Olive Oil (1 tablespoon), Crushed Red Pepper Flakes (1 pinch) and Dried Rosemary (1 teaspoon), brush half this mixture over the flesh of each butternut squash.
Place onto a baking tray and bake for 30-40 minutes.
For the filling, put the Zucchini (2), Red Chili Pepper (1) and Red Onion (1) in a roasting tin and drizzle with the remaining seasoned Olive Oil (1 tablespoon). Sprinkle with Salt and Pepper (to taste) and place in the oven after about 20 minutes of roasting the squash.
Bake vegetables for approximately 15 minutes, remove tray, add Cherry Tomato (1 cup) and Pumpkin Seeds (1/4 cup), cook additional 10 minutes.
While squash and vegetables are roasting, combine the Almond Meal (1 tablespoon), Flaxseeds (1 tablespoon), Parmesan Cheese (1 tablespoon), Dried Parsley (1/2 teaspoon), Dried Oregano (1/2 teaspoon), Italian Seasoning (1/2 teaspoon) and Dried Basil (1/2 teaspoon) in small bowl.
Arrange the roasted vegetables in the squash halves (if the holes are quite small arrange the vegetables on the flesh), sprinkle with the almond/cheese/flax mix, top with Feta Cheese (1/2 cup) and Fresh Herbs (to taste) and bake for another 10 minutes.