You can use more or less of any of these ingredients to suit your taste. As well, you can sub any of the cheese. However, I don't recommend replacing the Parmesan. It adds so much flavor.
Preheat the oven to 425° F. Microwave squash a few minutes in the microwave and cut in half.
Remove the seeds and season with red pepper flakes, salt, and pepper.
In a medium bowl, mix together the cream cheese, garlic, pesto, fontina, mozzarella, provolone.
Place the squash in a baking dish.
Evenly divide the cheese mixture between squash. Top with parmesan and loosely cover the squash with foil.
Bake the squash for 30 minutes. Remove the foil and continue baking the squash for another 20 to 30 minutes, depending on the size, or until the squash is tender and the cheese is golden brown and bubbly.
Mix the cheese with the squash and serve.
Half the squash makes a meal. You may want to cut the half in half if you're serving this as a side.