Spiced Acorn Squash

1/2 cup packed brown sugar

1/2 tsp ground cinnamon

1/2 tsp ground nutmeg

1 small acorn squash, halved and seeded

1/2 cup raisins

2 Tbsp butter

1/4 cup water

In a small bowl, mix brown sugar, cinnamon and nutmeg; spoon into squash halves. Sprinkle with raisins. Top each with 1 tablespoon butter. Wrap each half individually in heavy-duty foil, sealing tightly.

Pour water into a 5-qt. slow cooker. Place squash in slow cooker, cut side up (packets may be stacked). Cook, covered, on high 3-1/2 to 4 hours or until squash is tender. Open foil carefully to allow steam to escape.