Begin by spraying your slow cooker with non-stick spray.
Remove the stem and then slice your acorn squash in half and remove the seeds in the middle.
Add the cinnamon, nutmeg, and two tablespoons of maple syrup and two tablespoons of brown sugar to the squash.
Add the ¼ cup of water to the bottom of your slow cooker to prevent any syrup or sugar from burning.
Cook on low for 4 to 6 hours or until the squash is no longer firm.