Preheat oven to 400 degrees. Wash outside of squashes. Cut squashes in half and scrape seeds. Place squashes, flesh side down on parchment paper and a baking sheet. Bake until tender - about 35 to 40 minutes.

Meanwhile, heat oil in a 4-quart pot over medium-high heat. Add ground lamb, a pinch of cinnamon and nutmeg, and 1/2 - 1 teaspoon salt. Cook until meat is browned and cooked through. Transfer lamb to a bowl or plate using a slotted spoon, keeping as much juices in the pot as possible.

Add onion and cook until slightly translucent. Add garlic and cook for about 30 seconds. Add 1/2 tsp salt and bulgur, and stir to combine. Add water and cinnamon stick and bring to a boil. Reduce heat to medium-low, cover with a lid, and cook for 15 minutes.

While bulgar is cooking, heat a pan on medium-low heat an add pine nuts to toast. These toast quickly, 2 - 3 minutes. Stir frequently so they do not burn.

Remove the bulgar mixture from the heat, and let it stand, still covered in pot, for 5 minutes. Remove cinnamon stick, fluff bulgar mixture with fork, add cooked lamb, the raisins, parsley, and toasted pine nuts. Crumble goat cheese into mixture.

Scrape out flesh from baked squashes (discard half of one of the acorn squashes flesh), leaving 1/4-inch-thick bowls, and fold into bulgur mixture. Divide mixture among squash halves, and return to oven. Bake until warmed through and tops are browned, 12 to 14 minutes.

Optional: Sprinkle extra goat cheese on top of each half.