Cooking Time: 15 min
- 2tbsp olive oil
- 3 Mexican squash (coarsely grated)
- 3 carrots (coarsely grated)
- 1lbs yogurt
- 2 garlic gloves (finely crushed)
- Fresh chopped dill for garnish
- Sautee carrots and Mexican squash separately with one tbsp. olive oil in each pan until they get tender.
- Mix with yogurt and garlic, stir well.
- Garnish with fresh dill. Bon appetite!