Preheat oven to 350*F
Carefully cut squash in half length-wise, leaving the skin on. Remove seeds and scoop out stringy squash meat; set aside seeds for later, if desired.
Place squash halves in a 2 to 3-quart casserole dish or on a 13x9x2-inch (or larger) jelly roll pan (a pan with sides).
Add butter or butter substitute in equal amounts to each half of the scooped out center of squash, and sprinkle brown turbinado sugar evenly inside and over both halves. Place in oven and add water to baking dish. Bake at 350*F for 30 to 40 minutes, until squash is tender and soft, adding more water throughout baking if needed. Yield: 4 to 6 servings
Source: Rachael Monaco, Buffalo Vegan Examiner