1. Preheat oven to 400°F (200°C).

2. Slice squash lengthwise, remove seeds, rub with oil or butter, season with salt and pepper.

3. Place squash cut-side down on a baking sheet and roast 30–35 minutes until tender.

4. Cool slightly and use a fork to scrape out squash strands into a bowl.

5. In a saucepan over medium heat, melt butter, then add heavy cream and cream cheese, stirring until smooth.

6. Stir in cheddar, mozzarella, and Parmesan until the sauce is velvety.

7. Season with garlic powder, salt, pepper, and red pepper flakes.

8. Combine squash strands and cheese sauce, then transfer to a greased baking dish.

9. Top with extra cheddar or Parmesan and bake at 375°F (190°C) for 10–15 minutes until bubbly and golden.

10. Let rest 5 minutes, garnish with parsley or chives, and serve warm.