Slow-cooked Acorn Squash

What's better than squash? :) Squash with brown sugar and butter - it is truly like eating a dessert! After sitting in the crock for 4 hours, the squash was so soft that it almost fell apart. The butter and brown sugar mixture melts into a 'pool', so I suggest placing the squash into a bowl carefully, unwrapping the foil from there, and mashing the squash and pool with a fork. It will blend into a perfectly spiced concoction.


Ingredients

* 3/4 cup packed brown sugar (I used the Splenda blend brown sugar)
* 1 teaspoon ground cinnamon
* 1 teaspoon ground nutmeg
* 2 acorn squash, halved and seeded
* 3/4 cup raisins
* 4 tablespoons butter or margarine
* 1/2 cup water

Directions

1. Combine brown sugar, cinnamon and nutmeg; spoon into the squash halves. Sprinkle with raisins. Top each with 1 tablespoon of butter. Wrap each squash half individually in heavy-duty foil; seal tightly. Pour water into a slow cooker. Place the squash, cut side up, in slow cooker (packets may be stacked). Cover and cook on high for 4 hours or until the squash is tender. Open foil packets carefully to allow steam to escape.