Pecan Crisp Squash Recipe

2 acorn squash, about 1 lb each
2/3 C butter cracker crumbs
1/3 C butter, melted
3 T brown sugar
1/2 tsp salt
1/4 tsp nutmeg
1/3 C coarsely chopped pecans

Cut squash in half lengthwise. Remove seeds and fibrous membranes. Place cut side down in a 12x8x2-inch dish. Cover with plastic wrap turning back one corner to vent. Microwave at high six minutes. While squash is cooking, toss together crumbs, pecans, butter, brown sugar, salt, and nutmeg. After squash has cooked six minutes, turn cut side up and divide filling among the four halves. Re-cover with plastic wrap and microwave at high six to eight minutes, until squash is tender. Let stand five minutes before serving.