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2 small acorn squash (about 1 lb. each)
2 med. baking apples, peeled and chopped
1/2 cup packed brown sugar
Ground cinnamon or nutmeg
4 tbsp. butter or margarine
Cut squash in half lengthwise; remove seeds. Sprinkle cavities with salt. Divide chopped apples evenly among the squash halves. Sprinkle each halve with about 2 tbsp. brown sugar, a dash of cinnamon or nutmeg, and a few drops of lemon juice. Dot each with 1 tbsp. of butter. Wrap each squash half securely in foil. Pour 3/4 cup water into slow cooker. Stack the squash, cut side up, in cooker. Cover; cook on low for 5 hrs. Unwrap; place squash on serving platter. Drain any syrup remaining in foil into small pitcher; serve with squash.
Can stir in some dried cranberries for a change - yum!