Microwave Pecan Crisp Squash

• 2 acorn squash (about 1 lb. each)
• 1/3 c. coarsely chopped pecans
• 3 Tbsp. brown sugar, packed
• 1/4 tsp. cinnamon
• 2/3 c. butter-cracker crumbs
• 1/3 c. butter, melted
• 1/2 tsp. salt

1. Cut squash in half lengthwise.
2. Remove seeds and fibrous membranes.
3. Place cut side down in 12 x 8 x 2-inch dish.
4. Cover with plastic wrap, turning back one corner to vent.
5. Microwave at High 6 minutes, rotating dish 1/2 turn after 3 minutes.
6. While squash is cooking, toss together crumbs, pecans, butter, brown sugar, salt and cinnamon.
7. After squash has cooked 6 minutes, turn cut side up and divide filling among the 4 halves.
8. Re-cover with plastic wrap and microwave at High 6 to 8 minutes, until squash is tender.
9. Remove plastic wrap and let stand 5 minutes until serving.

acorn, pecans, brown sugar, cinnamon, buttercracker crumbs, butter, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=435096 (may not work)