Microwave Pecan Crisp Squash - cooking recipe

Ingredients

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

Preparation

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