Preheat the oven to 400 degrees. Cut the squash in half crosswise and remove the seeds. Wrap the halves in aluminum foil and bake for 40 minutes. Remove from the oven and set aside. Reduce the oven heat to 350 degrees. While the squash is cooking, heat the olive oil in a sauté pan over medium heat. Add the onion and carrot and cook for 3-4 minutes, to soften them slightly. Remove the pan from the heat. Add the peas, spinach, brisket, raisins, almonds and breadcrumbs to the bowl and toss ingredients to distribute them evenly. Add the thyme and cayenne pepper and toss ingredients again. Add the eggs and salt and pepper to taste, mix well and stuff equal amounts of the mixture into the baked squash cavities. Bake for 25 minutes. NOTE: if you use leftover cooked vegetables such as carrots or string beans, add them to the bowl without sautéing them first.