First and foremost, happy birthday to my lovely wife. It is always nice having a weekend birthday. We spent the day running around as a family. Mostly we just ran errands, but I thought it was still a nice day. When we have family birthdays, I try to make sure that I cook a special meal. For her birthday dinner, I made cedar plank grilled salmon, rice, a peach/blackberry crisp for dessert, and of course, squash.
I wanted to do something a little different tonight. Sautes, bakes and salads have been running together. This recipe is adopted from one of the Moosewood books. I've tweaked it quite a bit to lower the fat content, and added a couple of ingredients that I thought would add flavor. We had some friends and their teenage daughter over, opened a very nice Kosta Browne 2008 RRV Pinot and ate a delicious meal with wonderful company. It was, I hope a very nice birthday meal for Becca.
Thai Squash
4 medium summer squash, diced (1/2 inch dice) about 6 cups
1 tsp Turmeric
1 Thai chili pepper chopped very fine (optional, for more heat, include the seeds, for less heat, remove the seeds)
4 cloves garlic, crushed or minced
2 T fresh mint, well chopped
2 T fresh basil, well chopped
2 T fresh cilantro, well chopped
1 14 oz can of light coconut milk
juice from 1 lime
2 T olive oil
Heat the olive oil in a large saute pan. When hot, add the squash. Cook until the squash just begins to soften. Add the Turmeric and garlic and Thai chili. Mix well. Everything should start to turn very yellow from the Turmeric. Cook for a minute or two more and add the lime juice. Stir to incorporate, and ad the mint, cilantro and basil. Mix very well. Add the coconut milk. Turn down the heat and simmer for 10 −15 minutes, or until the squash is fully cooked.
Each 1/2 cup serving is 2 weight watcher points plus.
Reviews: I actually managed to get my 8 year old to try a single piece. She liked it, but wouldn't eat more. The teenagers and adults like this a lot. I found it to be light, and really yummy.
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