214 calories; 12.2 g fat; 1 g saturated fat; 0 mg cholesterol; 85.5 mg sodium; 28.1 g carbohydrate; 3.9 g fiber; 4.7 g sugar; 2.4 g protein
Preheat oven to 350°F.
Cut squash in half. Scrape out and discard seeds.
Place squash, cut side up, on a baking sheet and brush with oil.
Sprinkle with sugar, pumpkin pie spice, pecans and salt.
Bake for 45–55 minutes, or until squash is tender.