Cut squash crosswise into 1/2- to 3/4-inch slices; discard seeds. Arrange in a large skillet.
In a small bowl combine juice, sugar, nutmeg, and salt. Pour over squash rings. Bring to boiling; reduce heat. Simmer, covered, for 20 to 25 minutes or till squash is tender. Arrange squash rings on a platter. Pour sauce over squash.