2 acorn squash (about 1 lb. each)
2/3 c. butter-cracker crumbs
1/3 c. coarsely chopped pecans
1/3 c. butter, melted
3 tbsp. brown sugar
1/2 tsp. salt
1/4 tsp. nutmeg

Cut squash in half lengthwise. (Squash is easy to cut if microwaved 1 to 2 minutes on high. Let stand a few minutes before cutting.) Remove seeds and fibrous membranes. Place cut side down in 12x8x2 inch dish. Cover with plastic wrap turning back one corner to vent. Microwave at high 6 minutes, rotating dish 1/4 turn after 3 minutes. Toss together remaining ingredients. After squash has cooked 6 minutes, turn cut-side up and divide filling among the four halves. Recover with plastic wrap and microwave at high 6 to 8 minutes, until squash is tender. Remove plastic wrap and let stand 5 minutes before serving. Makes 4 servings.