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

In 2 quart glass measure, melt butter on High (max. power) for 1 minute. Wash squash, pierce, and place on microwave proof plate. Cook on high for 2 minutes. Cut in half lengthwise. Remove seeds and fibers. Place cut side down on 12 x 7 x 2 inch microwave proof baking dish. Cook on High for 6 minutes. While squash is cooking, add remaining ingredients to melted butter and mix well. Turn squash cut side up, divide crumb mixture among 4 halves. Cook, covered, on High for 6 to 8 minutes, or until squash is tender. Remove cover and let stand for 5 minutes before serving.