Instructions: Cut off the thin neck of the squash. Quarter the rest lengthwise and cut each quarter into 2 pieces. Heat oil in a medium saute pan over medium heat. Add onion and saute 5 minutes or until golden brown. Add squash, sweet paprika, hot paprika, salt, and pepper and saute 1 minute, stirring to coat. Cover and cook over low heat, stirring occasionally, for 10 minutes or until tender. Check and add 1 to 2 tbsp water during cooking if needed. When squash is tender, if too much water remains in pan, uncover and boil to evaporate it. Add dill and parsley and toss. Taste and adjust seasoning.

Makes 4 main-dish servings with noodles or rice.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.