February 22; Carrots and Mexican squash in Yogurt Sauce

Cooking Time: 15 min

Ingredients:

• 2tbsp olive oil
• 3 Mexican squash (coarsely grated)
• 3 carrots (coarsely grated)
• 1lbs yogurt
• 2 garlic gloves (finely crushed)
• Fresh chopped dill for garnish

Directions:

• 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!