Preheat the oven to 325 degrees. Cut the tops off the squash and use a strong metal spoon to scoop out the stringy pulp and seeds. Place the squash, with caps set back on, on a baking sheet and roast for 30-35 minutes, or until the flesh is soft. Remove from the oven and allow to cool until safe to handle.

Use a metal spoon to gently scoop the flesh out of the squash and into a blender, leaving about 1/4-1/2 inch of flesh on the inside the squash to keep the skin from breaking. Add the remaining ingredients to the blender and blend at high speed until the mixture is completely smooth.

Raise the heat to 350 degrees Fahrenheit. Evenly distribute the mixture between the three hollowed-out squash and place in the oven (without the caps). Bake for 40-55 minutes, or until the filling is set. Remove from oven and cool to room temperature, garnish with whipped cream and serve with caps on.