Stuffed Zucchini or Summer Squash

Select 5 medium squash. Cut in half crosswise, and hollow out. Chop 1 medium onion. Saute in 2 Tb. olive oil until soft. Remove pan from heat and add ½ c. raw white rice, 2 Tb. chopped straight leaf parsley, 1 ½ Tb. chopped fresh dill, ¼ c. dried currants, and 2 Tb. squash corings, chopped finely. Also add salt and pepper to taste, and ¼ c. pignoli nuts. Make a “broth” by mixing 1 t. tamari with 1 c. water, and moisten the uncooked rice with a few tablespoons of this. Stuff zucchini with rice mixture. Place in pan and add “broth” to ½” deep in pan. Cover with foil and bake at 400 degrees Fahrenheit for ½ hour. Serve with plain yogurt on top.

From: The Political Palate by the Bloodroot collective.