If you wanted to improve the dish: use fresh spinach sauteed with garlic in butter, add a generous dollop of mayonnaise to the filling, and make sure the ratio of vegetables to fatty goodness (mayo, cheese) in the filling was about 60-40 (mine was more like 80-20). Then saute the chicken in a pan, deglaze with white wine, put the topping on and stick it in a very hot oven, not broiler. That would give you the gooey rich effect I was trying to achieve, foolishly, without the gooey rich ingredients.
Cut off both ends, then use a good strong peeler to get all the skin and green fibers right under the skin off.
Scoop out the seeds in the lower portion with a tablespoon. It is one of the easier winter squashes to cut up because the neck is solid flesh. I like to saute it in butter, salt it, then add a little water and cover to finish cooking by steaming in the buttery liquid. Dry cooking can leave it a little too pasty in the mouth.