Pierce the squash in a few places with a fork and microwave it for 1 minute to slightly soften.
Place squash on a cutting board and work very carefully. First slice off the stem end of the squash. Then stand the squash on the flat end and slice it in half from the top down to the cutting board.
Using a large metal spoon, remove the seeds and pulp from each half of the squash.
Lightly spray cut sides with non-stick cooking spray and sprinkle with salt and pepper. Place cut side down, on prepared baking sheet.
Bake 45 minutes.
Transfer cooked squash to a cutting board and cool 10 minutes. At the same time, in a small sauce pan, melt butter, brown sugar and cinnamon. Cook and stir over low heat 5 minutes.
Rake a fork back and forth across the squash to remove its flesh in strands. Leave the strands inside the shells.
Add half of the butter mixture to each squash and stir the strands until coated. Serve and enjoy.