Pecan Squash Recipe
Ingredients
| 2 acorn squash (about 1 pound each) | ||
| 2/4 cup graham cracker crumbs or soda cracker crumbs | ||
| Pecans | 1/3 Cup (16 tbs), coarsely chopped | |
| Butter margarine | 1/3 Cup (16 tbs), softened | |
| Packed brown sugar | 3 Tablespoon | |
| Salt | 1/8 Teaspoon | |
| Ground nutmeg | 1/4 Teaspoon | |
| Whole cranberry sauce | ||
Directions
1. Pierce each whole squash in several places to allow steam to escape; place 2 inches apart in microwave. Microwave on high (100%) 6 minutes. Cut squash crosswise in halves; remove seeds and arrange cut-sides down on serving plate. Cover tightly and microwave until tender, 7 to 9 minutes longer. Remove stem; cut thin slice from pointed end to prevent tipping.
2. Mix remaining ingredients except cranberry sauce. Arrange squash halves cut-sides up on serving plate. Spoon 1/4 of the crumb mixture into each squash half. Microwave uncovered on high (100%) until filling is hot, 3 to 5 minutes.
3. Top each squash half with cranberry sauce.
2. Mix remaining ingredients except cranberry sauce. Arrange squash halves cut-sides up on serving plate. Spoon 1/4 of the crumb mixture into each squash half. Microwave uncovered on high (100%) until filling is hot, 3 to 5 minutes.
3. Top each squash half with cranberry sauce.
Chef
