Lay the two flat sides down on a lightly greased sheet pan, bake in oven, 370F, for about 40 mins, until tender.
Mix the seeds with a drop of vegetable oil, add some salt, toast in the oven for 20 minutes, occasionally tossing them so they color them evenly.
When the squash is cooked, shred the flesh with a fork in a bowl and season with salt, pepper and/or other spices. Mix in some chopped basil.
Lay the seasoned shredded squash in a lightly greased pan. “Top with shredded, good pungent cheese, such as Swiss, Cheddar, Asiago or even with slices of Camembert, Brie, Reblochon, and why not Goat Cheese? Pick up the one depending on your mood!”
Bake in oven for about 20 minutes, until the gratin is well colored and hot in the middle.
Sprinkle with crushed toasted seeds.
Let rest 10 min, portion, and enjoy!