Cut squash lengthwise in half; place cut side down in baking pan with 1 to 2 inches of water.
Bake in 375°F oven 1 hour or until tender. Cool.
Scoop out squash strands.
Combine 8 cups squash, cream and cheese; simmer 5 to 10 minutes or until cream is absorbed, stirring occasionally.
Season with salt and pepper. Keep warm.