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Squash and Coconut Milk Stew

Squash and Coconut Milk Stew Recipe

  • 1 tablespoon butter
  • 1 (1 inch) piece fresh ginger, minced
  • 1 clove garlic, minced
  • 1 small onion, chopped
  • 1 acorn squash, peeled and cut into 1-inch cubes
  • 1 (14 ounce) can coconut milk
  • 8 ounces green beans, cut into 3-inch pieces
  • 8 ounces cooked shrimp, peeled and deveined
  • 1 (14 ounce) package extra-firm tofu, cut into 1/2-inch cubes
  • Salt and pepper to taste
  • 2 tablespoons white sugar
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Nutritional information
Nutrition Facts
Serving Size 1/4 of a recipe
Amount Per Serving
Calories 449
Total Fat 29.3g
Saturated Fat 21.3g
Cholesterol 117mg
Sodium 271mg
Total Carbohydrate 30.1g
Dietary Fiber 5.5g
Sugars 11g
Protein 23.9g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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