Crunchy Baked Acorn Squash
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2 medium acorn squash
1/4 cup firm packed brown sugar
1 cup chopped pecans
1/4 cup melted butter or margarine
1 cup flaked coconut
Pierce each squash with a fork. Put in a glass 8x8-inch microwave safe dish. Microwave on high 8 to 10 minutes. Remove from oven and let stand 4 to 5 minutes. Combine sugar, pecans, melted butter and coconut in a small bowl (a 4-cup measuring cup works well). Cut squash in half. Remove seeds. Put squash cut side up in a glass mocrowave safe dish. You may have to go to a 10x10-inch dish to accommodate the cut squash. Spread each squash with the coconut mixture. Cover with waxed paper. Microwave on high 5 to 6 minutes, or until bubbly. Let stand covered 2 minutes before serving. Makes 4 servings.