Place the baked fondue on the platter, pour the fondue into the squash cavity, sprinkle with a shower of fresh minced herbs if desired and serve. Usually the well in the squash will only hold about 1 cup or so of fondue, so keep the remainder warm and refill as desired. I place a small knife nearby to cut cubes of the squash for dipping as well. You could use the same technique with smaller squash and serve indivdually if desired.
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