Preparation / Directions:
Sprinkle the squash cavities with salt and pepper to taste. Slice off the ends of the squash to form flat bottoms and arrange the squash cut sides down in a well greased shallow baking pan large enough to just hold it. Prick the squash skin lightly with a sharp knife and bake the squash in a preheated 425 degree F. oven for 25 to 30 minutes, or until it is tender. While the squash is baking, in a small bowl combine well the walnuts, raisins, salad dressing and the liqueur. Invert the squash halves in the pan, fill the cavities with the raisin mixture, and bake the squash for 10 minutes more.
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