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["Bake the squash.", "Preheat the oven to 325F.", "Line a baking sheet with parchment paper.", "Rub 1 tablespoon of the oil over the cut surfaces of the squash and then sprinkle with salt and pepper; place cut side down on the prepared baking sheet.", "Bake the squash until the skin is blistered and the flesh is softened--30 to 40 minutes.", "Transfer the baking sheet to a wire rack and set aside until the squash is cool enough to handle.", "Prep the tomatoes for the fondue.", "Meanwhile, bring a medium-size pot of water to boiling over high heat.", "Drop the tomatoes into the water and cook for 1 minute.", "With a slotted spoon, transfer the tomatoes to a bowl of ice water to stop the cooking.", "Use a paring knife to peel the tomatoes; core each one and squeeze out the seeds.", "Chop the tomatoes.", "Make the fondue.", "Place the tomatoes, onions, and garlic in a medium saucepan.", "Stir in the juice, water, oil, sugar, salt, and pepper.", "Cook over low heat, stirring occasionally, until the tomatoes begin to form a soft pulp--for 20 minutes.", "Season the squash.", "With a table fork, ""rake"" the flesh out of the squash skin into a large bowl.", "In a saucepan large enough to hold the squash, heat the remaining 2 tablespoons oil with the garlic over medium-low heat.", "Cook, stirring occasionally, until the garlic is aromatic--about 2 minutes.", "Add the squash to the pan and stir until coated with the oil and garlic.", "Stir in the scallions and 1/2 cup of the Tomato Fondue.", "Cook the squash mixture until heated through--6 to 8 minutes.", "Taste the squash and add more fondue, salt, or pepper if you wish (reserve the remaining fondue for another use).", "Serve immediately."]
