Stuffed Squash Rings with Rice, Apricot, and Herb Oil

Ingredients

• medium zucchini or yellow squash4
• basmati rice3/4 cup
• olive oil4 tbsp
• shallot, minced1 small
• garlic, minced2 cloves
• dried apricots, finely chopped1/3 cup
• pine nuts1/4 cup
• ground cinnamon1/2 tsp
• vegetable broth1 1/2 cups
• dill, chopped1/3 cup
• parsley, chopped1/3 cup
• lemon juice2 tbsp

Method

1. 1Heat 2 tablespoons of olive oil in a saucepan and soften the shallot and garlic.
2. 2Add the rice, apricots, pine nuts, cinnamon, salt, and pepper, then stir for 1 minute.
3. 3Pour in the broth, cover, and cook until the rice is just tender and the liquid is absorbed.
4. 4Cut the squash into thick rings and hollow the centers slightly, then arrange them snugly in a baking dish.
5. 5Spoon the rice mixture into the squash rings, drizzle with the remaining olive oil, and add a splash of water to the dish.
6. 6Cover and bake at 375°F for 25 minutes, then uncover and bake 10 minutes more until the squash is tender.
7. 7Mix dill, parsley, and lemon juice, then spoon the herb oil over the hot squash before serving.

Tips

• Choose squash with firm walls so the rings hold their shape during baking.
• Do not overcook the rice before stuffing; it finishes in the oven.
• The herb oil is best added just before serving so it stays fresh and fragrant.

Nutrition