I had no idea I could save the time it takes to shred the Hungarian squash we usually use for this. It's amazing, spaghetti squash essentially shreds itself :-)
1 spaghetti squash
1/3 cup sour cream
1 tbsp dill
2 bay leaves
1 tsp Hungarian paprika
0.25 tsp cayenne
2 tbsp flour
2 tbsp butter
1 small yellow onion
Pierce the squash and bake for an hour in a 375F preheated oven. Cut in half, remove the seeds and scrape out the meat. Dice the onion.
Heat the butter and cook the onion until translucent. Add the paprika and cayenne and stir, cook for 30 seconds.
Add the squash and 0.25 cup water. Cook for 2-3 minutes. Mix the sour cream with 2 tbsp water and the flour.
Stir into the simmering squash. Add the dill and bay leaves.
Cook for 5 minutes. Serve with fried meatballs and bread.
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