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Ingredients
- 2 acorn squash (about 1 pound each)
- 2/3 c. butter-cracker crumbs
- 1/3 c. coarsely minced pecans
- 1/3 c. butter, melted
- 3 tbsp. brown sugar
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg
Directions
- Cut squash in half lengthwise. (Squash is easy to cut if microwaved 1 to 2 min on high. Let stand a few min before cutting.) Remove seeds and fibrous membranes. Place cut side down in 12x8x2 inch dish. Cover with plastic wrap turning back one corner to vent. Microwave at high 6 min, rotating dish 1/4 turn after 3 min. Toss together remaining ingredients. After squash has cooked 6 min, turn cut-side up and divide filling among the four halves. Recover with plastic wrap and microwave at high 6 to 8 min, till squash is tender. Remove plastic wrap and let stand 5 min before serving. Makes 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 76g | |
| Recipe makes 4 servings | |
| Calories 227 | |
| Calories from Fat 167 | 74% |
| Total Fat 19.13g | 24% |
| Saturated Fat 10.28g | 41% |
| Trans Fat 0.0g | |
| Cholesterol 41mg | 14% |
| Sodium 404mg | 17% |
| Potassium 180mg | 5% |
| Total Carbs 15.06g | 4% |
| Dietary Fiber 1.1g | 4% |
| Sugars 10.21g | 7% |
| Protein 0.94g | 2% |
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