SERVES 8

Cut each squash in half lengthwise and remove seeds. Place squash cut side down in two 13″ x 9″ baking pans. Add 1/2 inch of water. Bake, uncovered, at 350 degrees for 1 hour.

Turn squash over and sprinkle with salt and pepper. In a small bowl, beat cream cheese, butter, and brown sugar until light and fluffy. Stir in pecans. Spoon into squash cavities.

Bake for approximately 15 – 20 minutes longer, or until filling is lightly browned and squash is tender.