Honey Nut Squash

2 acorn squash (about 6 oz. each)

1/4 cup honey

2 Tbsp. butter or margarine, melted

2 Tbsp. chopped walnuts

2 Tbsp. raisins

2 tsp. Worcestershire sauce

Cut acorn squash lengthwise into halves; do not remove seeds.  Place cut sides up in baking pan or on baking sheet.  Bake at 400 30 to 45 minutes or until soft.  Remove seeds and fibers.  Combine honey, butter, walnuts, raisins and Worcestershire sauce; spoon into squash.  Bake 5 to 10 minutes more or until lightly glazed.