From Stephanie Bundschuh:

This recipe for one of my all-time favorite vegetable dishes comes from my late grandmother who, along with my grandfather and my oldest aunt, immigrated to the U.S. from Wiesfleck, Austria in 1922. The original recipe calls for green pumpkin. However, since that is often hard to come by, spaghetti squash makes a fine substitute. This side dish is fantastic alongside a pork roast and bread dumplings.


KÜRBIS
(from Stephanie Bundschuh)

Ingredients:
  • 1 spaghetti squash, cooked and shredded (seeds removed)
  • 1/2 yellow onion, finely chopped
  • 3 Tbsp. butter
  • 2 Tbsp. flour
  • 1 beef bouillon cube (dissolved in 3/4 cup hot water)
  • 4 dashes white vinegar
  • 2-3 Tbsp. sour cream
  • 2-3 shakes garlic powder
  • salt and pepper to taste
Preparation:
  1. In a bowl, combine 1/2 tsp salt with cooked, shredded spaghetti squash. Let sit 5 minutes, then squeeze squash over sink or separate bowl to remove excess water. Set squash aside.
  2. Dissolve a beef bouillon cube in 3/4 cup of hot water and set aside.
  3. In a pot large enough to hold the squash, melt 3 Tbsp. butter over medium heat. Add chopped onion and sautee for a few minutes until it starts to become soft and translucent.
  4. Once onions start to become soft, stir in 2 Tbsp. of flour and cook for 2 minutes, stirring constantly.
  5. Slowly add beef bouillion to pot, stirring constantly to avoid lumps.
  6. Add garlic powder and pepper.
  7. Add squash and stir. If the mixture is too thick, add a few dashes of water to thin out (should be the consistency of a medium-thick sauce, not a paste).
  8. Add vinegar.
  9. Simmer with lid on for 5-10 minutes, check consistency, add a few more dashes of water if necessary.
  10. Afer simmering, add 2-3 Tbsp. of sour cream. Stir. Check for seasoning, add additional salt and pepper to taste. DO NOT BOIL AFTER ADDING SOUR CREAM AS IT WILL SEPARATE.