Preheat oven to 350 degrees Fahrenheit.

Slice the squash in half, lengthwise.

Scoop the seeds out and dispose of them.

Sprinkle 1 TB each of cinnamon and brown sugar over each half of the squash.

Place 1 TB of butter in the hollow of each half.

Place in a baking dish and add an inch of water to the bottom of the pan.

Cover with aluminum foil and seal tightly.

Bake at 350 degrees for one hour.

Slice and prepare the squash with spices as in the traditional method.

Place in slow cooker or crock pot.

You may stack the halves of squash on top of each other if there is only room for one half in the bottom of the crock pot.

Carefully add water to the bottom of the crock pot; don’t splash onto the squash.

Bake on low heat 8-10 hours or high for 6-8 hours.