Preheat your oven to 375°F.
Place the halved acorn squash, cut side down, in a large shallow baking dish. Fill the dish with water until it reaches about half an inch up the sides of the squash.
Bake the squash for about 40 minutes, or until it's tender when pierced with a knife.
Once the squash is tender, carefully turn it cut side up and place it in a clean baking dish.
In a small bowl, cream together the butter, brown sugar, ground cinnamon, orange zest, and orange juice.
Fold in the pecans into the mixture.
Divide the creamy butter mixture evenly among the cavities of the baked acorn squash.
Continue baking the stuffed acorn squash uncovered for about 20 minutes longer.
Once done, remove from the oven and serve hot.
