Buttercup Squash Stuffed with Pistachio-Apricot Rice Recipe

Buttercup Squash Stuffed With Pistachio-Apricot Rice Recipe

Ingredients

Makes 4 servings

• 1 large buttercup squash, halved crosswise and seeded
• 2 tablespoons olive oil
• 1 large yellow onion, chopped
• 1 cup brown basmati rice
• salt
• 2 cups water
• 1/2 cup dried apricots, minced
• 1/2 cup chopped unsalted shelled pistachios
• 3 tablespoons minced fresh cilantro
• 1 teaspoon ground coriander Freshly ground black pepper

Method

1. Preheat the oven to 375°F
2. Lightly oil a 9 x 13-inch baking pan and set aside
3. Place the squash halves, cut side down, in the prepared baking pan
4. Add 1/4 inch of water, cover tightly and bake until almost tender, about 30 minutes
5. In a large saucepan, heat the oil over medium heat
6. Add the onion, cover and cook until tender, about 5 minutes
7. Add the rice, salt to taste and water and bring to a boil
8. Cover, reduce heat to low and simmer until the rice is cooked, about 30 minutes
9. Remove from the heat and set aside
10. Remove the squash halves from the oven and carefully turn them over, cut side up
11. Fluff the rice with a fork and add the apricots, pistachios, cilantro and coriander
12. Season with salt and pepper to taste
13. Divide the stuffing between the squash halves, packing tightly
14. Cover with foil and bake until hot, 20 to 30 minutes
15. Serve immediately

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