1/4 c. butter
2 acorn squash (1 lb. each)
1/2 c. fine bread crumbs
1/3 c. chopped walnuts (may omit)
3 tbsp. brown sugar
1/2 tsp. salt
1/4 tsp. nutmeg

Melt butter. Wash squash pierce and cook on high 2 minutes. Cut in half lengthwise. Remove seeds and fibers. Place cut side down in baking dish. Cook 6 minutes on high. While it's cooking add remaining ingredients to melted butter. Mix well. Turn squash over. Divide crumb mixture among the 4 halves. Cover. Cook 6 to 8 minutes, until squash is tender. Let stand 5 minutes. May refrigerate any leftover uncooked crumb mix to use later.