![](https://cdn.statically.io/img/www.allrecipes.com/thmb/e2HHe3f5hy-_fXiC0TxQRQpybqg=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/6134737-f624a6b97f6e45ab9cccad3c6f16966d.jpg)
Ingredients
-
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
Directions
-
Melt butter in a large skillet over medium heat. Add ginger, garlic, and onion. Cook until garlic begins to brown, about 5 min.
-
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.
Nutrition Facts (per serving)
450 | Calories |
29g | Fat |
30g | Carbs |
24g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 450 | |
% Daily Value * | |
Total Fat 29g | 38% |
Saturated Fat 21g | 107% |
Cholesterol 117mg | 39% |
Sodium 174mg | 8% |
Total Carbohydrate 30g | 11% |
Dietary Fiber 6g | 20% |
Total Sugars 11g | |
Protein 24g | 48% |
Vitamin C 27mg | 30% |
Calcium 451mg | 35% |
Iron 12mg | 65% |
Potassium 1024mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.