• Preheat oven to 400 degrees. Spray a 9 x 13-inch baking dish with nonstick spray; set aside.
  

Prepare Bread Crumbs:

• Place garlic cloves in a food processor. Pulse until minced.
• Add bread, parsley, and ¼ teaspoon salt to processor. Pulse until bread is turned into crumbs.
  
• Drizzle breadcrumbs with olive oil and pulse a few times to combine. Set aside.

Prepare Squash and Pasta:

• Bring a large pot of salted water to a boil.
  
• Add squash and cook until soft (you should be able to mash it), about 7 minutes. Remove with a slotted spoon and add to bechamel sauce (see below).
• After squash is removed, add pasta to the boiling water and cook until al dente. Drain.
  

Prepare Bechamel:

• While squash is cooking, melt butter in a medium skillet over medium-high heat.
• Stir flour into melted butter. Cook, stirring constantly, until mixture turns light golden brown.
• Slowly add milk, whisking until smooth. Reduce heat to a simmer, then cook sauce until thickened (it should coat the back of a spoon).
• Remove sauce from heat. Whisk in nutmeg and cheeses. Season with salt and pepper.
• Add squash to sauce, then use a potato masher to mash until smooth. Taste sauce and season with additional salt and pepper, if needed.
• Stir drained pasta into sauce, then transfer mixture to the prepared baking dish. Sprinkle with breadcrumbs.
• Bake until pasta is hot and bubbling and crumbs are browned, about 15 minutes.
• Serve hot. Enjoy!