Preheat the oven to 400 degrees F. Cut the squash in half lengthwise and scoop out all the seeds. Rub the inside and the outside of the squash with 1 tablespoon of the olive oil and season with 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Place the squash cut side down on a baking pan and cover tightly with aluminum foil. Place the squash in the oven and cook until the rind is slightly soft, about 25 minutes. When it's done, scrape the spaghetti squash strands out with a fork, put them in a bowl and set aside.

Place about 4 cups of the spaghetti squash into a large bowl.

Place 1 tablespoon of olive oil in a medium skillet set to medium high heat. Saute the onions and garlic together for about 3 minutes or until the onions are translucent. Pour the contents of the skillet into the bowl with the squash.

Add the dried basil, heavy cream, 1 1/2 cups of the gouda cheese, 1/2 cup parmesan cheese, 1/2 teaspoon of salt and 1/2 teaspoon of pepper. Mix well.

Pour the spaghetti squash mixture into a greased baking pan. Sprinkle the top with the bread crumbs, 1/2 cup of the parmesan cheese and 1/2 cup of the shredded gouda cheese.

Bake for 35 minutes or until the cheese is melted.