1/3 c. butter
2 acorn squash
3/4 c. bread crumbs
3 tbsp. brown sugar
1/2 tsp. salt

Melt butter on high for 1 minutes. Wash squash, leave damp, pierce with fork, and place on micro-proof plate. Cook on high for 2 minutes. Cut in half lengthwise. Remove seeds and fibers. Place acorn halves cut side down on dish. Cook on high for 6 minutes. Add remaining ingredients to melted butter; mix well. Turn squash cut side up. Scoop in bread crumbs mixture into each acorn halve. Cook, covered, on high for 6 to 8 minutes. Let stand for about 5 minutes and serve.