I just baked on tonight. I eat them once a every few days. They are VERY sweet. For me, so sweet that they don't need any butter or even salt. I just roast halves at 375 for 50-60 mins.
I saw a stuffing for an acorn squash that might work for a smaller Amber Cup:
Bake halved/seeded squash in 375 degree oven for about 30 mins or until skin can be pierced with fork.
While baking, brown sausage of choice with some onion and garlic
Remove squash from oven and spoon out meat; careful to leave shell intact
Spoon squash 'meat' into skillet with sausage and mix
Spoon mixture back into squash shells (filling them)
Make depression in center of squash mixture with back of spoon
Crack egg into depression
Bake for another 10-15 mins in oven until egg is set
if you do it, let me know how it is! More of a breakfast idea, but I think it sounds good. The size of my amber cup wouldn't work; too big. I do have a small carnival squash I'm going to use for this over the weekend.