Squash and Coconut Milk Stew Recipe

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Squash and Coconut Milk Stew
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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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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 270.13 Kcal (1131 kJ)
Calories from fat 106.33 Kcal
% Daily Value*
Total Fat 11.81g 18%
Cholesterol 85.83mg 29%
Sodium 204.57mg 9%
Potassium 680.8mg 14%
Total Carbs 27.47g 9%
Sugars 7.19g 29%
Dietary Fiber 4.37g 17%
Protein 15.23g 30%
Vitamin C 21.6mg 36%
Iron 2.5mg 14%
Calcium 114.4mg 11%
Amount Per 100 g
Calories 103.25 Kcal (432 kJ)
Calories from fat 40.64 Kcal
% Daily Value*
Total Fat 4.52g 18%
Cholesterol 32.81mg 29%
Sodium 78.19mg 9%
Potassium 260.2mg 14%
Total Carbs 10.5g 9%
Sugars 2.75g 29%
Dietary Fiber 1.67g 17%
Protein 5.82g 30%
Vitamin C 8.2mg 36%
Iron 1mg 14%
Calcium 43.7mg 11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 5.6
  • 7

Good Points

  • saturated fat free,
  • low sodium

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