Split your squash in half, from stem to point at the other end.
Place the squash face up in a shallow casserole dish. Leave seeds and membrane. Bake for 45 minutes or until tender.
2Remove squash from oven and once cool enough,, scoop out the seeds and membrane.
In a small dish, mix the honey, butter Worcestershire sauce, nuts and raisins.
3With a pastry brush, brush the inside and rim of squash with honey mixture. and divide the nuts and raisins between the halves. Sale and pepper. Bake for another 10 - 12 minutes or until glazed and golden.