Microwave Pecan Crisp Squash

1. 1

   Cut squash in half lengthwise.

2. 2

   Remove seeds and fibrous membranes.

3. 3

   Place cut side down in 12 x 8 x 2-inch dish.

4. 4

   Cover with plastic wrap, turning back one corner to vent.

5. 5

   Microwave at High 6 minutes, rotating dish 1/2 turn after 3 minutes.

6. 6

   While squash is cooking, toss together crumbs, pecans, butter, brown sugar, salt and cinnamon.

7. 7

   After squash has cooked 6 minutes, turn cut side up and divide filling among the 4 halves.

8. 8

   Re-cover with plastic wrap and microwave at High 6 to 8 minutes, until squash is tender.

9. 9

   Remove plastic wrap and let stand 5 minutes until serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.