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1. Combine the brown sugar, cinnamon and nutmeg in a small bowl.
2. Spoon the mixture into the squash halves.
3. Sprinkle the raisins on top.
4. Dot the tops with 1 tablespoon of butter.
5. Wrap each piece of squash in a piece of aluminum foil and seal tightly.
6. Pour the water into a 5 quart slow cooker.
7. Add the squash packets, cut side up, in the slow cooker.
8. Cover and cook on high for 4 hours or until the squash is tender.
9. Open the foil packets carefully to allow the steam to escape.
10. Serve.
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