Preheat the oven to 200°C. Take the Camembert out of the refrigerator.

Cut off the top of the red kuri squash (between 1/3 and 1/4). Remove the seeds with an ice cream scoop. Scoop out a little more flesh around the edges. Coat with oil. Sprinkle with salt.

Peel the garlic cloves and cut them into large pieces. Place them inside the squash.

Place the squash in the baking dish. If needed, trim a small piece off the bottom to flatten it (though the squash will also become more stable as it softens in the oven). Do not cut off too much, or it may leak.

Bake for 20 minutes.

Mix the sugar-free syrup with a little salt, the coriander seeds and the chili flakes. Set aside for now.

Strip the thyme leaves from the stems, and finely chop or tear the oregano. Set these aside for now as well.

Take the squash out of the oven. Remove the garlic cloves with a spoon. Press or mash the garlic.

Scatter half the thyme and oregano inside the squash. Place the whole Camembert inside the squash. Make slits in the top of the cheese. Tuck the garlic and the remaining half of the oregano into the slits.

Pour the syrup mixture over the top. Return everything to the oven for 25 minutes.

Remove from the oven and scatter the remaining half of the thyme over the top.

Serve with small spoons, or with a pita or low-carb flatbread.