• Butter 4 oven-proof individual gratin dishes or 1 shallow casserole (6 cup capacity).

To prepare the squash

• Carefully cut spaghetti squash in half lengthwise, using sharp heavy knife.
• Use a large spoon to scrape out the seeds and strings attached to them in the center of the squash.
• Place each squash half (cut side- down) in a large shallow bowl and add enough water to reach ½ inch depth in the bottom of the bowl. Cover the bowl and squash well with plastic wrap. (I wet the rim of the bowl with water before securing the wrap, ensuring a more airtight fit.)
• Microwave on high for 11 minutes.
• Carefully remove the bowl to a place where it can cool. Cut the plastic wrap off. After a couple of minutes, carefully empty the hot water out of the bowl, flip the squash so that the cut side is facing up, and allow to cool.
• Repeat cooking and cooling sequence with second squash half. Cooling takes about 20-30 minutes.
• When the squash is cool enough to handle, use a fork to loosen and remove the spaghetti-like strands from the shell, placing them in a large bowl.

To assemble the dish

• Preheat the oven to 350 degrees.
• Prepare food processor with steel knife or blade in center. Place the parsley in the bowl of the food processor. Secure the top of the processor, but leave the feed tube open. Run the food processor, dropping the garlic clove halves in every 2 seconds, for a total of 10 seconds. Use a spatula to scrape down the sides of the processor bowl. Pulse the parsley garlic mixture an additional 3-4 times, until both ingredients are very finely minced.
• Add the parsley-garlic mixture to the large bowl of squash, season with the salt and pepper to taste, and mix well. Scrape the processor bowl with the spatula to remove as much parsley and garlic as possible, but do not wash the bowl.
• Divide the squash-parsley mixture among the gratin dishes or place in casserole.
• Place mozzarella cubes and goat cheese in bowl of processor. Pulse about 15 times, scraping down once or twice along the way, until the cheese is very finely mixed.
• Place about 3 tablespoons of the cheese mixture on top of the squash, if using gratin dishes (if using casserole, sprinkle cheese mixture evenly over the top.)
• Bake at 350 for 20 minutes, or until cheese is melted. Switch oven to broiler and broil until cheese is golden brown, watching carefully.
• Remove from oven and allow to cool for 5 minutes. While the squash is cooling, chiffonade the basil leaves.
• Garnish with the squash with basil and serve.