Cut the squash in two horizontally. With a spoon, scoop out the seeds. Put the two halves on a baking sheet. Cut a thin slice off the bottom of each à squash halves so they will sit stable. Distribute half the ingredients into each of the halves. Cook for about 1 hour.
Let cool for 5 minutes. Remove the sugar sauce from each squash and set aside. Cut the squash halves in two. Serve a quarter per person. Top with the reserved sauce. Serve with ice cream.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.