Squash and Coconut Milk Stew

Squash and Coconut Milk Stew

22
Vanessa H. 0

"This is a Filipino dish, (Ginostoan Sitawan Kalsbass) that is made with acorn squash, green beans, tofu, shrimp, ginger, garlic, and onion. My MIL makes it on the soupy side because you serve it over rice, but I like to mash the squash because I don't like rice."

Ingredients

1 h 20 m {{adjustedServings}} servings 449 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 449 kcal
  • 22%
  • Fat:
  • 29.3 g
  • 45%
  • Carbs:
  • 30.1g
  • 10%
  • Protein:
  • 23.9 g
  • 48%
  • Cholesterol:
  • 117 mg
  • 39%
  • Sodium:
  • 174 mg
  • 7%

Based on a 2,000 calorie diet

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Directions

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  1. Melt butter in a large skillet over medium heat. Add ginger, garlic, and onion. Cook until garlic begins to brown, about 5 min.
  2. Add squash, coconut milk, and green beans to skillet. Bring to a boil over high heat, then reduce heat to medium, cover, and simmer for 30 minutes until squash is tender, stirring occasionally. Stir in shrimp and tofu, then season to taste with salt, pepper, and sugar.
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Reviews

22
  1. 28 Ratings

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Wonderful!!! This is also known as "ginataang kalabasa". I am Filipino, and my mother and I recently made this together. Instead of acorn squash, we used kalabasa (Philippine squash) from my pa...

The whole family enjoyed this, including the 3 year old and the baby. We did tweak it a bit based on what was in the pantry and for our dairy-free house. Used butternut squash for acorn, olive...

Yum! I suggest DITCHING the SUGAR and instead slicing an apple and adding at the same time as the squash--was perfectly sweet that way, I found. Also, instead of tofu and shrimp, I modified by...