1. Preheat the oven to 190°C.
2. Wash and dry the squash. Slice the ends off of the squash. Balance it on one of the sliced ends and then slice through the squash lengthwise. Use a spoon to scrape out the fiber and seeds.
3. Place the cut squash flesh side up on a baking sheet. Drizzle a little olive oil on each half and use a pastry brush to distribute the oil. Sprinkle on some salt and pepper. Place in the oven to bake for 40 minutes.
4. Remove from the oven and allow the squash to cool enough to handle easily. Use a fork to scrape up and shred the flesh into filaments (the spaghetti).
5. Place the shredded flesh in a greased baking dish and stir together with the 2 tablespoons of heavy cream. Season to taste with salt and pepper. Top with the shredded cheese and bake for 15 minutes at 190°C.

Makes about 6 side dish servings.