Prep: 1. Preheat oven to 400. 2. Halve and seed squashes. Place cut sides down in a baking dish and bake for 30-35 minutes or until tender. 3. Chop onion and parsley. Mince garlic. Make: 1. Add olive oil to a deep skillet or large pot and heat to medium-high heat. Add beef, cinnamon, nutmeg, and 1 teaspoon of salt. Cook for 5 minutes stirring frequently, until browned and cooked through. Remove beef and set aside. Reserve cooking liquid in pot. 2. Add onion to pot and cook for 5 minutes. Add garlic, and cook for 30 seconds or until fragrant. 3. Add remaining teaspoon of salt and bulgur and stir to combine. Add water and bring to a boil. Reduce heat to medium-low, cover, and cook for 15 minutes 4. Remove from heat and let stand covered for 5 minutes. Fluff with fork then add beef, raisins, parsley, and pine nuts. 5. Scrape out baked squashes to form 1/4 inch-thick bowls and fold the flesh into the bulgur/beef mixture. Divide mixture among squash halves.
Make it your own by adding a sprinkling of your favorite cheese, then pop it under the broiler for a few minutes until melted!