2 acorn squash (1 lb. each)
2/3 c. graham cracker crumbs
1/3 c. coarsely chopped pecans
1/3 c. butter
3 tbsp. packed brown sugar
1/8 tsp. salt
1/4 tsp. ground nutmeg
Whole cranberry sauce

1. Pierce each whole squash in several places to allow steam to escape; place 2" apart in microwave (on high 100% 6 minutes). Cut squash crosswise in halves; remove seeds and arrange cut sides down on serving plate. Cover tightly and microwave until tender, 7 to 9 minutes longer. Remove stem; cut thin slice from pointed end to prevent tipping.

2. Mix remaining ingredients except cranberry sauce. Arrange squash halves cut sides up on serving plate. Spoon 1/4 of the crumb mixture into each squash half. Microwave uncovered on high 100% until filling is hot, 3 to 5 minutes.

3. Top each squash half with cranberry sauce.