1 lb. acorn squash, washed

1/4 C. brown sugar

1/2 tsp. cinnamon

1/4 tsp. nutmeg

1/4 C. sunflower kernels

 

With a sharp pointed knife, cut a few small slits through the skin of the squash; place it in a microwave for 1-2 minutes on high power to soften a bit. Then, using a large, sharp knife, cut squash in half, remove seeds and membranes; cut into four pieces. Place pieces in a glass-baking dish and cover tightly with plastic wrap. Microwave on high for 5-6 minutes. Test for doneness by carefully removing wrap and inserting the sharp point of a knife into the flesh. Mix brown sugar, cinnamon and nutmeg in a small bowl and add an equal amount to the center of each piece. Cover and heat for about 1 minute until sugar is melted. Sprinkle each piece with 1 T. of sunflower kernels.