Place the squash halves on a baking sheet with the scooped holes facing up and divide the butter and maple syrup between the holes.
Bake in a preheated 400F/200C oven until tender, about 40-50 minutes, basting the insides with the butter and syrup in the holes.
Sprinkle on the toasted pecans and enjoy with a spoon!
Nutrition Facts: Calories 189, Fat 5g (Saturated 3g, Trans 0), Cholesterol 15mg, Sodium 9mg, Carbs 35g (Fiber 3g, Sugars 12g), Protein 1g
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