Cut butternut squash and spaghetti squash in half length-wise. Remove and discard seeds.

Place squash , cut sides up in a lightly greased baking dish or cookie sheet. Drizzle with butter and 1/2 cup brown sugar. Bake 40 minutes at 450°.

Use a fork to scrape the inside of the spaghetti squash to remove strands and place in a large bowl. Scoop pulp from butternut squash and coarsely chop. Toss with spaghetti squash.

Stir together cinnamon, nutmeg, and 1/2 cup brown sugar in a separate mixing bowl.

Thinly slice potatoes. I like to use a cheese shaver like this one

to make my potatoes thin and uniform.

Warm cream in a medium saucepan. Warm until steaming but not boiling.

In a 9"x13" baking dish we'll now layer as follows: 1 layer of potatoes, 1/2 of the squash mixture, 1/2 of the brown sugar mixture, 1 cup Gouda, 3/4 cup cream, 1 layer of potatoes, 1 cup Gouda, 1 cup cream, 1 layer of potatoes, remaining squash mixture, remaining sugar mixture, 1 cup Gouda, 1 cup cream, 1 layer potatoes, 1 cup Gouda

remaining cream

Bake covered with foil at 450° for one hour. Remove foil and and bake another 25 minutes, or until golden and potatoes are cooked through. It will still be runny when you pull it out of the oven. But don't worry! Just let it set for 20 minutes and it will firm up.