1/3 cup butter or margarine
2 1-lb each acorn squash
1/2 cup fine bread crumbs
1/3 cup chopped walnuts
3 tablespoons brown sugar, packed
1/2 teaspoon salt
1/4 teaspoon nutmeg
Servings: 4
1. In 2 cup glass measure, melt butter on High (maximum power) 1 minute.
2. Wash squash, pierce and place on microproof plate. Cook on High (maximum power) 2 minutes. Cut in half lengthwise. Remove seeds and fibers.
3. Place cut side down on 12 x 7 x 2-inch microproof baking dish. Cook on High (maximum power) 6 minutes.
4. While squash is cooking, add remaining ingredients to melted butter and mix well.
5. Turn squash cut side up; divide crumb mixture among 4 halves. Cook, covered, on High (maximum power) 6 to 8 minutes or until squash is tender.
6. Remove cover and let stand 5 minutes before serving. Total Cooking Time: 15 To 17 Minutes
2 1-lb each acorn squash
1/2 cup fine bread crumbs
1/3 cup chopped walnuts
3 tablespoons brown sugar, packed
1/2 teaspoon salt
1/4 teaspoon nutmeg
Servings: 4
1. In 2 cup glass measure, melt butter on High (maximum power) 1 minute.
2. Wash squash, pierce and place on microproof plate. Cook on High (maximum power) 2 minutes. Cut in half lengthwise. Remove seeds and fibers.
3. Place cut side down on 12 x 7 x 2-inch microproof baking dish. Cook on High (maximum power) 6 minutes.
4. While squash is cooking, add remaining ingredients to melted butter and mix well.
5. Turn squash cut side up; divide crumb mixture among 4 halves. Cook, covered, on High (maximum power) 6 to 8 minutes or until squash is tender.
6. Remove cover and let stand 5 minutes before serving. Total Cooking Time: 15 To 17 Minutes
