Preheat oven to 350˚F.

Cut off about 1 inch of stem ends of squash and scoop out seeds and membranes. Arrange squash in a 13 x 19-inch baking dish.

Place 1 tablespoon cream cheese in each squash cavity, Pour 1/4 cup of cream and 1/4 cup chicken broth over the cream cheese. Sprinkle each cavity with 1/8 teaspoon salt and 1/4 teaspoon cinnamon. Add water to the baking dish to a depth of 1/2 inch. Bake squash uncovered for 1 hour and 45 minutes until squash are very tender.

To serve carefully set each squash in a shallow soup bowl, being careful not to tear skin.

Note: Choose squash that stand upright for ease of serving. Select firm, unblemished squash that feel heavy for their size. Acorn squash can be kept for up to 1 month in a cool dark pantry.