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Bake Squash. Let cool briefly. Halve crosswise, then scoop out seeds. With fork pull out strands, leaving only shell. There should be about 4 cups. Set in a sieve to drain.
Heat butter in small, heavy pot over low heat; add flour and garlic; stir over lowest heat for 3 minutes. meanwhile, combine milk and herbs in a small pot and bring to a boil. Pour into flour mixture; continue stirring over low heat until mixture is thickened and reduced-about 10 minutes. Stir in 1/4 cup cheese.
Press squash to extract moisture. Gently mix with sauce in baking-serving dish; season to taste. Combine remaining cheese and bread crumbs and sprinkle evenly over squash; pat down gently.
Bake in upper level of a 400-degree oven until mixture is bubbling and lightly browned. (can be prepared ahead and reheated).