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Fruit Filled Squash
2 small or medium acorn squash
1 cup apple -- chopped
1 medium orange -- peeled and diced
1/2 cup brown sugar
1/2 teaspoon orange peel -- grated
4 teaspoons butter or margarine
Cut squash in half crosswise. Remove seeds. Sprinkle cavities with salt. Combine apple, orange, brown sugar, orange peel, and 1/2 teaspoon of salt. Spoon into squash cavities; dot each with 1 teaspoon of the butter or margarine. Wrap each half securely in foil. Stack, cut side up, in slow cooker. Add 1/4 cup water. Cover and cook on low heat setting for 6 hours. Unwrap squash and lift to serving plate. Drain any syrup remaining in foil into small pitcher. Serve with squash.
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