Preheat your oven to 425 degrees.
Cut both squash in half lengthwise and scoop out seeds and strings with a spoon.
Place the squash halves face-down on a baking sheet and roast for 25 minutes or until soft.
Once done, remove from the oven but keep the oven on for second roasting.
While squash roasts, mix all filling ingredients together in a bowl, except only add 1 1/2 tbsp maple syrup - leave the rest for drizzling.
Turn over roasted squash and fill evenly with pecan mixture (about ΒΌ cup per squash half).
Once filled, carefully drizzle remaining maple syrup over the tops of the squash and place in the oven again for 10 minutes until toasty. Serve warm and enjoy!