(I've decided to try some more savory versions of squash this fall ... if any are a success I'll share them with you).
Baked Acorn Squash
preheat oven to 400 deg. F
Cut squash in two and remove seeds. Arrange squash, cut side down in a shallow baking dish. Fill dish with water until it reaches about 1/4" (you might want to do this in the oven if your dish is particularly shallow). Bake squash for 15 minutes, or until tender. Turn squash over and fill cavity with apple sauce, raisins, and cinnamon mixture. Bake until warmed through. Serve.
* I usually make several at once and store in the fridge, they make good leftovers reheated in the microwave. For sack lunch, either take 'as is' or scoop out into another container.