Filipino Squash and Coconut Stew

Recipe Collection: Dinner

Filipino Squash and Coconut Stew is a comforting pescatarian dish that combines tender acorn squash, fresh green beans, and succulent shrimp in a luscious coconut milk base. This hearty stew is perfect for those seeking a gluten-free meal that warms the soul. With its unique blend of ginger and garlic, this dish is versatile enough to be served over rice or paired with mashed squash for a filling dinner.

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Overview

This Filipino dish, known as Ginostoan Sitawan Kalsbass, is a comforting stew made with acorn squash, green beans, tofu, shrimp, ginger, garlic, and onion. It's traditionally served over rice, but you can also enjoy it with mashed squash for a hearty meal.

Diet Type

Pescatarian

Allergies

Shellfish, Soy

Cuisine

Filipino

Serving Size: 4

Cooking Time: 40 minutes

Ingredients

• 1 Tablespoon (tbsp) butter
• 1 Inch piece fresh ginger, minced
• 1 Clove garlic, minced
• 1 Small onion, minced
• 1 Whole acorn squash, peeled
• 14 Ounces (oz) can coconut milk
• 8 Ounces (oz) green beans, sliced
• 8 Ounces (oz) cooked shrimp, peeled
• 14 Ounces (oz) package extra-firm tofu, divided
• 1 Pinch salt, to taste
• 1 Pinch pepper, to taste
• 2 Tablespoons (tbsp) white sugar

Steps

1. Melt the butter in a large skillet over medium heat. Add the minced ginger, garlic, and minced onion. Cook until the garlic begins to brown, about 5 minutes.
2. Add the acorn squash, coconut milk, and green beans to the skillet. Bring to a boil over high heat, then reduce the heat to medium. Cover and simmer for 30 minutes, stirring occasionally, until the squash is tender.
3. Stir in the cooked shrimp and tofu. Season to taste with salt, pepper, and sugar. Serve hot, optionally over rice or with mashed squash.

Enjoy your Filipino Squash and Coconut Stew!