Squash Stew

Ingredients

• 1 kg Summer squash
• 1 pcs Small onion, finely chopped
• 3 clove Garlic, finely chopped
• 2 tbsp Olive oil
• 1 tsp Red paprika powder
• 500 ml Water
• 350 ml Low-fat plain Greek yogurt
• 1 bunch Dill weed, chopped, fresh
• 10 g Salt and freshly ground black pepper to taste

Method

1. Heat olive oil in a large pot over medium heat.
2. Sauté the onion until translucent, about 5 minutes.
3. Add garlic and paprika, and cook for another minute.
4. Add the grated squash and water. Bring to a boil, then reduce heat and simmer for 20 minutes until the squash is soft.
5. Temper the yogurt with a bit of hot liquid from the pot, then stir it back into the stew.
6. Cook for an additional 5 minutes, stirring constantly.
7. Stir in the fresh dill. Season with salt and pepper to taste.