Creamy spaghetti squash
Servings 4
Ingredients
- 1 spaghetti squash, grated
- 1 medium onion, chopped
- 1 cup freshly chopped dill or 3 tsp dried dill
- ¼ cup sour cream
- 2 tbsp white vinegar
- 6 tbsp vegetable oil
- 5 tbsp flour
- 1 tsp sugar
- 1 tsp salt
Instructions
- Cut and peel the squash. As this could be tricky, here is a step by step tutorial on how to cut spaghetti squash easily and safely (thank you Teaspoon of Spice). If you use the microwave to soften the skin a bit, limit the cooking time to a maximum of 4-5 minutes as steam could build up in the middle of the squash while cooking, and it could be dangerous. If you wish, keep the seeds for roasting. Here you can find a fast and easy method to make this healthy snack.
- Shred the squash by using a food processor (use the large hole grating attachment), or a box grater (use the coarse side of the grater).
- In a medium to large pot sauté the onions in 1 tbsp oil on medium heat.
- Once the onion is translucent and soft, add the grated squash, half of the dill, 1 cup of water, 1 tbsp vinegar, ½ tsp salt and ½ tsp sugar. Stir, cover, and simmer for about 30-35 minutes, until the squash becomes soft.
- In the meantime prepare the roux: Heat 5 tbsp oil in a small pot on medium heat, and add 5 tbsp flour. Lower the heat and keep stirring it for a few minutes, until the oil flour mix is bubbly and gets a bit whiter in colour. Remove the roux from the heat.
- Add the roux to the squash and stir. Add another 1-1.5 cup water and the rest of the dill. Adjust the flavour to your liking by adding more salt, vinegar, sugar. I usually add an additional ½ tsp salt and ½ tsp sugar, 1 tbsp vinegar, that is how we like it. Cook the stew for another 3-4 minutes until it thickens. Add a bit more water if the stew is too thick.
- Remove the pot from the heat, add the sour cream and mix well.