2 acorn squash (I use 1 1/2)
1/3 c. butter, melted
2/3 c. cracker crumbs
1/3 c. coarsely chopped nuts (walnuts or pecans)
3 tbsp. brown sugar
1/2 tsp. salt
1/4 tsp. nutmeg

Cut squash in half lengthwise. Remove seeds. Place in baking dish. Pour water in bottom of dish. Combine remaining ingredients. Spoon into squash cavities. Bake uncovered until squash is tender. 1 serving = one squash half. Eat by scooping out of skin shell.