If you like these elements, I think you'll like it as well. Just bake the squash and fill the seed cavity with hot fondue, serve along with any items you would like to dip.
Line a rimmed baking sheet with foil or parchment and brush with olive or canola oil. Cut the squash in half, lengthwise. Scoop out seeds and any fibrous tissue from the seed area. Brush flesh of squash generously with oil; sprinkle with coarse salt and pepper.
Place flesh side down (cut surface down) in prepared baking pan, place in oven and bake until just tender when pierced with a skewer. Time will vary depending upon size of the squash, anywhere from 20 minutes to 45. (Perhaps up to an hour if it's a very dense squash.)Check occasionally, if it begins to brown reduce oven temperature to 375 (F).
When squash is just tender turn it flesh side up and allow to bake for a few more minutes.
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.