Place squash cut sides down in medium baking pan. Add boiling water to a
depth of 1/4 inch. Cover with foil. Bake at 350 degrees 30 minutes, until
just cooked through but still firm. Carefully remove foil and pour off
water. In small saucepan, melt butter over low heat, stir in honey, figs,
almonds, cinnamon and nutmeg. Turn squash cut sides up and fill with fig
mixture. Bake uncovered, 20 to 25 minutes longer, until squash is tender
and filling is bubbly.
Source: CALIFORNIA FIGS The Fabulous Fitness Fruit
Reprinted with the permission of The California Fig Advisory Board
Electronic format courtesy of Karen Mintzias
