Preheat your oven to 350 degrees Fahrenheit. Line a baking dish with a foil and grease with butter. Cut the butternut squash in half the long way. Remove the seeds and lay cut side down on the baking dish. Bake until tender, about 40 minutes.
While the butternut squash is baking, boil the rice and water over high heat. Decrease heat to low and simmer until the rice is cooked. In a large skillet, heat olive oil or butter over medium heat. Add chicken and diced onion, and cook until the chicken is no longer pink. Season with curry, salt and pepper. Reduce heat to low and add the tomato sauce, diced tomatoes and raisins.
Carefully flip the squash over in the baking dish. Spoon stuffing on top of the squash. Place the butternut squash under the broiler for a few minutes. Sprinkle with fresh parsley, and serve!