This is my recipe from the one time I managed to find a segment of marrow squash. Speaking of which, among the wide variety
of squashes we can buy, marrow squash never made it into the mainstream in Kamloops. Click on the article, tök is not overly popular in Hungary either. But there is a photo with a vendor selling tök and lots of it.
I
have been craving kapros tökfőzelék [dilled marrow squash stew] for
years, but marrow squash is next to impossible to find. We could order the
seeds, but by the time I remember we are always several months behind with the
planting. Now would be the time to make it with dill growing in the garden.
Marrow squash is sliced on the mandolin.
Necessity being the mother of invention, I turned to the squash most resembling marrow squash in flavour; ye old faithful, spaghetti squash. The preparation of course is different; spaghetti squash is much more delicate than marrow squash. I cooked the squash, added a dilled white sauce and the sour cream. The texture was different, but the flavour came pretty close to tökfőzelék.
DILLED SPAGHETTI SQUASH WITH SOUR CREAM
1 cooked spaghetti squash
1 batch of white sauce
4 Tbsp chopped dill
1 tsp sugar
1 Tbsp white wine vinegar
1/2 cup full fat sour cream
salt to taste
more sour cream for serving
- Cook the spaghetti squash in the microwave and set it aside to cool it down a bit.
- Meanwhile prepare the white sauce.
- Add the dill and bring it to a slow simmer.
- Stir in the sugar and the white wine vinegar.
- Remove from heat.
- Fluff up the spaghetti squash and scoop out all the strands.
- Add the spaghetti squash strands to the white sauce and heat it though.
- Adjust the salt.
- Stir in the sour cream and remove from heat. Do not boil with the sour cream.
- Serve immediately with more sour cream.
