1. Pierce squash in several places. In microwave, cook on high 6 minutes.
2. Carefully slice1/4-inch off ends and cut in half crosswise; remove seeds. Place cut side up in microwavable dish.
3. Cover and microwave on high 7 to 9 minutes or until tender. Combine corn and onion; spoon into squash.
4. Combine melted butter, sugar and cinnamon. Stir in pecans and crumbs. Sprinkle over filled squash. Microwave on high 3 to 5 minutes or until heated through.