Hungarian spaghetti squash stew (tökfözelék)

Some like it white, some like it red … others use flour, some others don’t … and could be served hot or cold …  Well, I like it red with flour and served hot. This is one of my favorite recipes and I believe it would make a nice transition into the late summer days as well.

This dish is based on the Hungarian tökfözelék recipe. The sweet spaghetti squash definitely is the main ingredient. It is growing right now and would be perfect for the end of the summer. The other important ingredient that everybody uses regardless of other preferences is dill.

Dill is a unique sweet plant that gives the zesty, tangy flavor with slightly bitter undertones. It helps digestion and calms the mind. I like to balance the sweet flavor with pungent flavors, in this case, the onions and the garlic will do that. Of course, we also have the sour, acidic flavor from the vinegar and the Hungarian staple, sour cream. At the end, we add the salt to create this pleasant sweet and sour dish.

RECIPE

Ingredients

  • vegetable oil (sunflower)
  • 1 larger onion, chopped, or graded
  • 1 Tbsp flour
  • 1 tsp sweet Hungarian paprika powder
  • 1 garlic clove, crushed
  • 1/4 cup cold water
  • 1 smaller spaghetti squash (about 2 lb) (Not exactly what we use in Hungary but it is a perfect substitute).
  • 4 cup chicken stock or water
  • 4 dill springs, (about a hand-full)
  • sour cream
  • 1 tbsp white vinegar
  • salt and pepper to taste
  • red pepper flakes to taste

Preparation

chopped dill

Using the large hole grater
grated squash

  • Prepare the spaghetti squash. Peel and grate through the larger holes of your cheese grater.
  • Soak in 2 tsp salt for 20 minutes. Squeeze water out. This step will make the squash less watery and taste better.
  • Chop the onion fine or you can grate too.
  • Have a 1/4 cup of cold water ready.
  • Sauté the onion with a pinch of salt in a little oil until translucent. When you can smell the aroma of the onion, add paprika powder and garlic, stir and after 1 minute add the cold water quickly that you set aside earlier. Stir.
  • Add the squash meat, stir and cover with water or stock.
  • Bring to a boil and then turn down to medium heat and cook covered for 30 minutes.
  • Also mix 1 Tbsp of flour with cold little water and add a little hot liquid from the dish. Whisk well and add it to the dish.
  • Bring the dish to a quick boil, cook for a few minutes and turn heat off.
  • Add vinegar, salt and pepper. Stir.
  • You can serve immediately but it will taste the best the next day.
  • Serve with chopped dill, a dab of sour cream and some protein (egg or beef dishes would go well). I served it with my Eggplant Parmesan dish. The bitter eggplants complemented this sweet and sour dish nicely.

Enjoy! Jó étvágyat!

Text, photos, recipe by twincitiesherbs.

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