Heat the oven to 350 degrees. Halve the squash, scoop out the seeds and cut criss-cross patterns over the cut-side of each. Mix the garlic, 2 tbsp olive oil, chilli, and thyme and brush over the flesh. Bake for about 30-40 minutes until tender.
Meanwhile, roast the zucchini, pepper, and onions with 1 tbsp olive oil for 20-25 minutes until starting to brown at the edges. Add the tomatoes and pine nuts and cook for 10 minutes. Mix the breadcrumbs, parsley and parmesan.
Arrange the roasted vegetables and crumble the goat’s cheese in the squash halves, scatter with the breadcrumb mix and bake for a another 10 minutes.