Beef and rice stuffed squash

Directions

1. Add about 10 apricots (optional) to a saucepan, mix lemon juice, ou (tamarind concentrate), and, if desired, sugar,
   

2. Pour 1 cup water over the apricots and place a heat-proof plate on top as a weight. Bring the liquid to a boil over medium-high heat. Reduce to low, cover, and simmer gently for one hour.
   

3. Preheat oven to 350 degrees Fahrenheit.
   

4. Add squash to saucepan and place in oven and cook the squash for 40 minutes.