PREHEAT oven to 400°F. Cut squash in half crosswise; remove seeds. Place, cut sides down, in 13x9-inch baking dish. Add enough water to fill dish 1/2-inch deep. Bake 40 to 45 minutes or until squash is tender. Remove squash from dish; cool slightly.
SCOOP cooked squash from shells into medium bowl, leaving 1/4-inch-thick shells; set shells aside. Add apples, apple juice, margarine, brown sugar, lemon juice and cinnamon to squash in bowl; mix until well blended. Stir in crackers and raisins; spoon evenly into shells. Return, filled sides up, to baking dish.
BAKE 10 minutes or until heated through.
