Cut squash in half crosswise; remove and discard seeds. Place, cut side down, in a 15- x 10-inch jellyroll pan, and add 1 cup water.
Bake at 350° for 1 hour or until tender; drain. Scoop pulp from bottom halves, leaving 1/2-inch shells; set shells aside. Scoop all pulp from remaining squash halves; mash all pulp.
Melt butter in a large skillet; add garlic, and sauté until tender. Stir in squash pulp, whipping cream, and next 3 ingredients; cook over low heat, stirring constantly, until thoroughly heated. Spoon into squash shells; top and serve with Spiced Cranberry Sauce.