Preheat oven to 250º.
In a 9x13 inch pan, place squash upside down.
Add water (about 1/2 inch deep) and bake for 25-35 minutes or until tender.
In a medium saucepan, heat oil.
Add celery and onions and cook 5 minutes or until tender.
Add orange juice and peas, cook 5 minutes, stirring frequently.
Whisk together cornstarch and chicken broth.
Stir into pea mixture and cook until slightly thickened.
Remove from heat and stir in honey, salt, pepper and craisins.
Scoop 1/2 cup of pea mixture in each squash.