Cut the top off the squash and remove all the seeds.
1 amber cup squash
Place the squash in a saucepan. Add a few inches of water, but not enough to cover the squash.
Bring the water to a simmer and let simmer over medium heat until the flesh of the squash is soft about 15 min.
In a bowl, combine the coconut milk, honey, cinnamon, egg white, and nutmeg, and stir until smooth.
2 cups coconut milk, ¼ cup raw honey, 2 tsp. ground cinnamon, 1 egg white, Pinch of nutmeg
Carefully remove the squash from the hot water and pour the coconut mixture inside the squash.
Let it sit for a few minutes until the squash absorbs some of the liquid. You can use the squash as a bowl for the coconut milk or cut the flesh into pieces and serve it in the coconut milk.