Preheat oven to 375°F. Rub or spray oil onto a baking sheet.
Slice a thin layer off the ends of the squash and place it upright on the thick, flat end. Slice in half from top to bottom. Use a spoon to scoop out the seeds and stringy pulp in the cavity. Place both halves on the baking sheet, cut side up.
Brush or rub about 1 teaspoon maple syrup over the cut side of each half.
Sprinkle generously with curry powder, then season with salt and pepper as desired.
Turn the squash halves over, cut side down. Cover with aluminum foil and bake for 45 minutes, or until tender. Test my piercing through the skin of the thickest part of the squash.