2 acorn squash (1 lb. each)

2/3 c. cracker crumbs
1/3 c. coarsely chopped pecans
1/3 c. butter, melted
3 tbsp. brown sugar
1/4 tsp. nutmeg

Cut squash in strips 1 inch wide. Remove seeds and fibers. Put squash in casserole with 1 tablespoon of water. Put cover on and cook until tender at 350 degrees. Remove cover and drain. Add topping and brown.