Preheat oven to 400 degrees and place squashes cut side dow in a 9×13 inch baking dish. Bake until tender, 35 to 40 minutes.
Heat oil over medium-high heat in a dutch oven or pot (make sure it has a tight-fitting lid) and add ground beef, cumin, cinnamon, nutmeg, paprika, pepper, and 1 tsp salt. Cook, while stirring frequently, until beef is brown and cooked through roughly 5-7 minutes. Using a slotted spoon, transfer the beef to a bowl, making sure to keep as much cooking oil in the pot as you can.
In the same pot, add onion and cook until somewhat translucent (about 5 minutes). Add garlic and cook for about 30 seconds, until fragrant.
Add remaining tsp of salt and stir in the bulgur. Add water and bring to a boil. Reduce heat to medium-low, cover pot and cook for 15 minutes. Remove from heat and let stand for about 5 minutes, covered. The bulgur will start to absorb the liquids. Fluff the mixture with a fork and add the beef mixture, the raisins, and pine nuts.
Scrape out the flesh of the baked squashes to form bowl (leaving about ¼-inch border) and fold the flesh into the bulgur mixture.
Stuff the squash with the bulgur mixture and bake until warmed through and the tops are nice and browned, about 12-14 minutes.