1.)Lightly butter a shallow baking dish and preheat the oven to 375 degrees F. Poke a few holes in the squash and bake until it’s browned and soft, for about 1 ½ hours.

2.)While squash is baking, clean the chanterelles with a brush. (Avoid washing them if possible- they drink up water like a sponge.) Slice or dice them into small pieces. Melt half the butter in a skillet. When foamy, add the chanterelles and cook over medium heat until tender, 10 to 15 minutes. Season with salt and pepper, add the garlic and half-and-half, and simmer gently until the half-and-half and mushroom juices are reduced by a third, about 10 minutes.

3.)When the squash is done, cut it in two and scoop out the seeds. Now pull away the flesh with a fork, heaping it into spaghetti like strands. Toss with the remaining butter and season with salt and pepper. Spread the squash in the baking dish, spoon the chanterelles and half-and-half over it, and cover lightly with cheese. Returned to the oven until heated through and the top is crisped and browned in paces, 15 to 20 minutes.