|Acorn squash||2 Pound (2 squash, about 1 pound each)|
|Graham cracker crumbs/Soda cracker crumbs||1⁄2 Cup (8 tbs)|
|Coarsely chopped pecans||1⁄3 Cup (5.33 tbs)|
|Margarine/Butter||1⁄3 Cup (5.33 tbs), softened|
|Packed brown sugar||3 Tablespoon|
|Ground nutmeg||1⁄4 Teaspoon|
|Whole cranberry sauce||3 Tablespoon|
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.