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

Cut squash in half lengthwise. Remove seeds and fibrous membranes. Place cut side down in a 12"x8"x2" dish. Cover with plastic wrap turning back one corner to vent. Microwave at high 6 minutes. While squash is cooking, toss together crumbs, pecans, butter, brown sugar, salt and nutmeg. After squash has cooked 6 minutes, turn cut side up and divide filling among the four halves. Re-cover with plastic wrap and microwave at high 6 to 8 minutes, until squash is tender. Let stand 5 minutes before serving.