Preheat oven to 375 degrees
Carefully, slice your stabilized acorn squash on a cutting board. We used a chef knife and cut lengthwise avoiding the stem. Once the knife is in the squash, you can firmly hold the knife handle and push the knife into the squash slicing it in half and avoiding any rocking or sawing motion.
Remove the seeds and place the halves face up on a baking sheet.
In a bowl, combine the light olive oil and maple syrup and brush over the flesh of the squash.
Sprinkle with kosher or sea salt.
Evenly sprinkle the pecan dust over the squash. Then evenly sprinkle cinnamon over the squash.
Place in oven and cook for 50-60 minutes or until squash is fork-tender.