You can enjoy the fresh delicate flavor of yellow squash in this light dish. This is a low carbohydrate, low calorie meal. To make it even lower in carbs, you can leave out the cornstarch, and simply cook down the sauce, reducing it to the consistency you want.
Serves 4.
Ingredients:
- 3 medium yellow squashes (summer squash)
- 4 tsp olive oil, divided use
- salt and pepper
- 1 Tbsp toasted sesame seed oil
- 12 oz extra firm tofu, cut in 1/3 inch dice
- 1 bunch green onions, finely sliced (reserve 2 Tbsp for garnish)
- 2 cloves garlic, minces
- 1 Anaheim pepper, seeded and minced
- 2 tsp coriander powder
- 1 c chicken-style broth
- 1 Tbsp tahini
- 1 Tbsp corn starch dissolved in 1/2 c water
Directions:
- Preheat oven to 400 degrees F. Cut squashes in half lengthwise and scoop out seeds with a spoon, being careful not to break them. Cut one on the squashes (both halves) into 1/3 inch cubes. In a foil lined baking pan, place the other 4 halves of squash. Coat them with 3 teaspoons of the olive oil on all surfaces and sprinkle with salt and pepper. Roast at 400 degrees for 20 minutes. They should be firm but cooked through.
- While the squash shells are roasting, heat a large skillet on medium high and add the sesame seed oil. Add the tofu, green onions and cubed squash and sprinkle with salt. Saute for about 7 minutes until cooked through but the vegetables are not too limp.
- In a medium sauce pan, heat the remaining tsp of olive oil over medium low, and add the minced Anaheim pepper and garlic. Saute for about two minutes. Add the coriander and continue sauteing for another 30 seconds. Add the broth and tahini; whisk this sauce smooth. Add the corn starch slurry and continue to whisk until thick and simmering. Pour this sauce over the sauteed tofu mixture and blend well. Heap this mixture into the roasted squash shells and garnish with reserved sliced green onion.