Cook’s notes: I just learned a quick way to prepare acorn squash from Taste of Home magazine. Here’s what I did; our microwave oven is 1000 watts.
Depending on the size of the squash, you may have to cook one half at a time.
Cut the squash in half, and use a spoon to scrape out the seeds and pulp. Lightly coat a glass pie pan with cooking spray. Lay the squash cut-side down in the prepared pie pan, and cover it with an inverted bowl. Cook on High for 12 minutes until tender.
Let the squash cool slightly, then scoop the flesh out. Mix with butter, sprinkle with 7-2-2 seasoning (a blend of kosher salt, pepper, and garlic powder), and grated Parmesan cheese to taste. Stir to combine.