In the same way you CAN take a quickie shortcut to baked potatoes by using the microwave, you can also do the same thing with Acorn Squash.

This is a typical recipe for Baked Acorn Squash: http://www.elise.com/recipes/archive...orn_squash.php

Here's my shortcut 8-10 minute microwave version:

You'll need to cook a small/medium size squash about 4 minutes on high then rotate it 180 degrees and cook another 4 minutes (5+ minutes each for larger squash). (Times, of course, depend on each microwave's power, characteristics, etc.)

Examine the squash carefully before cooking to notice any distinctive skin coloration or stem shape to help you identify when you've turned it 180 degrees. But you can always pop it back in for a bit more if you find it's not sufficiently soft -- when done, the flesh needs to be soft enough to easily mash with a fork without being lumpy.

When cooked, remove the squash from the oven and cut in two.

Remove the seeds and stringy center section from the half. A benefit of the slower, traditional oven baked acorn squash is that the skin usually serves as a serving shell. But cooking it in a microwave results in a far limper, more fragile skin. Scoop out the flesh into a small individual serving bowl (I use a spoon to scrape the flesh off the inside of the skin.)

Mash the flesh of each half and thoroughly mix in the seasonings you prefer.

My strong preference:

Fresh ground pepper

1 TBSP of butter or butter substitute (I use Benecol or Take Control)

About 2 TBSPs of maple syrup

A few drops of Liquid Smoke seasoning.

Eat.

AHHH-HHH-hhh-hhh!!!!!!!!!!!!!!!!!!!!!