This recipe is something I came up with. I'm in college and trying to eat somewhat healthy but also trying to use everything in my kitchen. I really like combining different tastes and temperatures: sour and sweet, hot and cold. This is really quite customizable but if you want to use dried figs I think you might need to rehydrate them because the recipe uses the fig's juices. (Tamarind paste has a strong taste so it might be good for using artificial sweeteners...but I haven't tried it) Hope you like it!
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Units: US | Metric
- 1Cut squash in half and clean out seeds.
- 2Cut figs into small chunks removing stems.
- 3Make tamarind sauce by mixing paste and sugar to taste. I personally like a sour taste along with the sweet squash so I added about 2 tablespoons paste to 1 tablespoon sugar. Keep in mind you only need enough to coat inside of squash.
- 4Coat inside of one half of squash with tamarind sauce. Put chopped figs into squash cavity.
- 5Roast squash in oven at 375 F until soft.
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Nutritional Facts for Half Squash With Tamarind Sauce and Figs
Serving Size: 1 (223 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 108.1
- Calories from Fat 4
- Total Fat 0.5 g
- Saturated Fat 0.1 g
- Cholesterol 0.0 mg
- Sodium 3.2 mg
- Total Carbohydrate 27.2 g
- Dietary Fiber 4.7 g
- Sugars 22.4 g
- Protein 2.1 g