1Heat oven to 350°F. Line 8-inch square pan with foil; spray foil with nonstick cooking spray.
2In small bowl, combine all ingredients except squash; mix well. Spread in sprayed foil-lined pan. Bake at 350°F. for 8 to 10 minutes or until bubbly and deep golden brown, stirring once. Cool 15 minutes or until completely cooled.
3Meanwhile, quarter squash; remove seeds. Place squash, cut side up, in ungreased 13x9-inch pan. Pour 1/2 cup water into pan; cover with foil. Bake at 350°F. for 45 to 50 minutes or until tender.
4To serve, arrange squash on serving platter. Crumble pecan mixture; sprinkle over squash.