Hungarian spaghetti squash stew with dill and sour cream (Tökfőzelék)
is a wonderful summer dish made with shredded squash, a good portion of sour cream, onions and dill. Hungarian cuisine is not all about heavy meat dishes with an overdose of paprika, vegetable dishes are also very popular. It’s light and refreshing, an easy vegetarian meal, done in 30 minutes. It can be served at room temperature, warmed, or my favorite — cold. Here is my recipe:
Ingredients for 4 people:
500 grams (17.5 ounces) of shredded spaghetti squash
1 medium onion, diced
2 good tablespoons of flour
250 grams (1 cup) of sour cream
small bunch of dill – chopped
salt to taste
In a soup pot, sauté the finely chopped onions in vegetable oil over low heat, stirring frequently, until translucent. Do not let them burn. Salt lightly to help tenderize them.
Add the shredded squash, pour in just enough water to cover, salt to taste and cook until tender.
In a bowl whisk together the sour cream and the flour. Slowly begin to add spoonfuls of the water of the squash to the sour cream-flour mixture, stirring until smooth. When the it is possible to pour, add it to the squash, stirring constantly, to avoid clumping.(You cannot add the sour cream-flour mixture directly to the hot squash liquid, as it will cause it to curdle. You need to temper the sour cream first.)
Bring it to a boil, it will thicken up. Add the chopped dill, simmer for another 1 minute and it is done. Salt to taste.