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2 small acorn squash (3/4 lb. each)
1/4 cup water
1/4 cup packed brown sugar
1/4 cup margarine or butter, melted
3 tbsp. dry sherry or apple juice
1 1/2 tsp. ground ginger
1/4 tsp. salt
Cut squash crosswise in half; remove seeds and membranes.
Pour water into 5-6 quart slow cooker, place squash halves cut sides up, in cooker. (It may be necessary to stack squash halves in cooker as they fit, but they will cook evenly. )
Mix remaining ingredients; spoon into squash.
Cover and cook on HIGH 3-4 hrs. or until the quash is tender.
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