2 acorn squash (about 3/4 lb. each)
4 tbsp. honey
4 tsp. butter
1/8 tsp. grated lemon peel

Pierce skin of squash several times; arrange on paper towel in oven. Cook at HIGH 4 to 5 minutes, turning squash over once; let stand 3 minutes. Cut squash in half; scoop out seeds. Arrange squash, cut-side up, in 10-inch square dish. Top with honey, butter and lemon. Cover with plastic wrap. Cook at HIGH 5 to 6 minutes, or until squash is tender. Let stand, covered, 2 minutes before serving.

VARIATIONS:

Use one of the following topping for honey, butter and lemon:

FOR FRUIT 'N HONEY SQUASH, use 4 tablespoons finely chopped apple, 2 tablespoons flaked coconut, 4 tablespoons honey and 2 tablespoons butter.

FOR HOLIDAY SPECIAL SQUASH, use 1/2 cup chopped orange, 1/4 cup whole berry cranberry sauce, 2 tablespoons packed brown sugar and 1/4 teaspoon cinnamon. Yield: 4 servings.