In a dutch oven, bring 1 inch of slightly salted water to boiling. Add squash. Cover and cook for 4 mins, drain well.
in large bowl, stir together flour, sugar, paprika, salt, garlic
powder, basil and pepper; stir in tomatoes. In 2 quart square baking
dish, layer half of the squash and half of the tomato mixture. Repeat
layers. Bake uncovered, in a 350 F oven for 25 minutes. Sprinkle with
cheeses. Bake for 5-10 min more or until heated through and sauce is
bubbly around the edges. Let stand for 5 minutes before serving. Serve
with slotted spoon.