Fig-Carrot Stuffed Kabocha Squash

• 1 medium kabocha squash (about 3 pounds)
• 1/2 teaspoon fennel seed
• 1/4 teaspoon ground fenugreek
• 1/4 teaspoon pepper
• Dash ground nutmeg
• Dash ground cloves
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 3 medium carrots, finely chopped
• 2 shallots, chopped
• 1 tablespoon olive oil
• 5 fresh or dried figs, cut into eighths
• 1/2 cup water
• 1/4 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon pepper
• Dash ground nutmeg
• Dash ground cloves
• 3 tablespoons chopped pecans

1. Wash squash; cut into four wedges. Remove loose fibers and seeds from the inside and discard.
2. In a spice grinder or with a mortar and pestle, combine the fennel seed, fenugreek, pepper, nutmeg and cloves; grind until seeds are crushed.
3. Brush squash with oil. Sprinkle with salt and 3/4 teaspoon spice mixture. Place in an ungreased 15x10x1-in.
4. . Bake, uncovered, at 400u0b0 for 35-40 minutes or until tender.
5. Meanwhile, in a large skillet, saute carrots and shallots in oil until tender. Stir in the figs, water, salt, cinnamon, pepper, nutmeg, cloves and remaining spice mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until liquid is evaporated and figs are tender. Stir in pecans.
6. Fill squash with stuffing. Bake 10-15 minutes longer or until heated through.

kabocha squash, fennel seed, ground fenugreek, pepper, ground nutmeg, ground cloves, olive oil, salt, carrots, shallots, olive oil, water, salt, ground cinnamon, pepper, ground nutmeg, ground cloves, pecans

Taken from www.tasteofhome.com/recipes/fig-carrot-stuffed-kabocha-squash/ (may not work)