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1. Turn the oven to 375 degrees and preheat.
2. Cut the squash in half and steam until fork tender.
3. Remove the flesh to a large bowl.
4. In a large skillet, add the oil and heat until hot.
5. Add the garlic, pepper and onion and sauté for 5 minutes over medium heat.
6. Add the tomatoes, basil and red pepper and stir to blend.
7. Simmer for 15 minutes.
8. Add the squash to the skillet and mix well.
9. Pour half of the mixture into the bottom of a 13 x 9-inch glass baking dish.
10. Sprinkle half of each of the cheese evenly on the top.
11. Top with the remaining squash mixture, followed by the remaining cheeses.
12. Bake until the cheeses are bubbly and slightly browned, which takes about 30 minutes.
13. Allow the dish to cool for 15 minutes before serving.
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