Ingredients:

• 1.5-2lb spaghetti squash
• 1.5lb of boneless chicken meat
• 1lb of mushrooms
• 2 onions
• 8oz original sour cream
• Bunch of fresh dill
• Oil for frying
• Ground black pepper to taste
• Salt to taste

How to prepare, step-by-step:

1. Prepare ingredients:

   

2. Slice spaghetti squash in half, scoop seeds out and discard them:

   

3. Arrange both halves cut side down in a oven safe pan and put into oven preheated to 350F for 45 mins to an hour (until pulp can be easily scooped out). Once squash is ready, remove it from the oven, and set aside to cool down. It saves some time if you do this step in advance:

   

4. While squash is cooking, peel both onions, slice them in quarter of circles; warm deep skillet with 2 tablespoons of oil; add onions in and cook over moderate heat until lightly colored (stir from time to time):

   

5. Clean and slice mushrooms, add them to the skillet:

   

6. Cook onions and mushrooms together until all the mushroom juice evaporates, continue stirring from time to time:

   

7. Increase heat, add chicken meat sliced in stripes:

   

8. Fry chicken meat over high heat until each piece is colored from each side (continue stirring), then reduce heat to moderate:

   

9. Season with salt and ground black pepper to taste:

   

10. Add sour cream:

    

11. Mix and cook for about 15 mins:

    

12. While chicken is cooking, carefully scoop insides of spaghetti squash to a bowl with a spoon or fork:

    

13. Add chopped dill to the skillet:

    

14. Add spaghetti squash insides to the skillet:

    

15. Carefully mix content of the skillet, bring it to simmer and let it simmer for 2 mins more. Then turn heat off:

    

16. And serve: