Squash is low in fat and full of dietary fiber, which keeps you feeling full and may help reduce the risk of developing type-2 diabetes. It’s packed with carotenoids, and a one-cup serving packs nearly half of your daily dose of vitamin C. To reduce salt content, garnish with unsalted peanuts.
Nutrition (per serving)
Calories: 521; protein: 15g; fiber: 7g; fat: 38g
Recipe from Eat Right For Your Sight by Jennifer Trainer Thompson and Johanna M. Seddon.
Heat 1 Tbsp of the olive oil in a sauté pan over medium-high heat. Add the leeks, and sauté for 3 minutes. Add the ginger, garlic, and serranos. Sauté until fragrant, about 1 minute. Stir in the curry powder, brown sugar, and soy sauce. Add the squash, coconut milk, salt, pepper, and 1 cup of water, and bring to a boil, then reduce to a simmer. Simmer until the squash is tender, about 15 minutes.
Meanwhile, in a large nonstick frying pan, heat the remaining Tbsp of oil over medium-high heat, add the tofu, and sauté until golden brown, about 12 minutes, stirring occasionally.
Add the sautéed tofu and the lime juice to the squash mixture, and simmer for a minute. Serve over rice, garnishing with the chopped peanuts and cilantro.