Coconut Acorn Squash

2 medium acorn squash
¼ cup firm packed brown sugar
1 cup chopped pecans
¼ cup melted butter or margarine
1 cup flaked coconut

Pierce each squash with a fork. Put in a glass 8x8" microwave safe dish. Microwave on high 8-10 minutes. Remove from oven and let stand 4-5 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 microwave safe dish. Use a 10x10" dish if necessary. Spread each squash with the coconut mixture. Cover with waxed paper. Microwave on high 5-6 minutes, or until bubbly. Let stand covered 2 minutes before serving. Makes 4 servings.