Chunky & Creamy Opa Squash Tofu Stew

protein & fiber packed vegetable dish that took me some time to love

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Are you familiar with Opa Squash? I originally knew it as lauki.

I have gone through a love-hate cycle with this humble vegetable throughout my life. As a child, my mother used to grate it, steam it, and add it to homemade yogurt for a lauki raita in order to coax me and my siblings into eating more vegetables. I always thought it was cucumber floating in my yogurt and liked eating it. Once I learned the masterful trickery, I distrusted the master and switched to eating plain yogurt only. The master, never discouraged, started preparing lauki daal - opa & lentil stew - that I instantly disliked but unhappily scarfed down my throat due to fear.

As a child I wished this vegetable to vanish from the world. It certainly vanished from my world once I moved out of my parents house and cooked my own meals. But somehow it found a way back to my world a few years later as I began to learn about nutrition and refined my palette. This time I welcomed lauki into my life with open arms and mouth. I happily starting eating the lauki raita again and even enjoyed the lauki daal. Recently, I wanted to expand the repertoire of lauki uses in my kitchen and in a free style moment came up with this creamy stew. It makes use of all humble ingredients - opa squash, silken tofu, onions - and mingles them into a hearty healthy bite.

Ingredients: Opa Squash (500-600 grams), onions (200 grams), silken tofu (1 packet, ~15 oz), olive oil (~0.5 tbsp), spices to preference & taste (I used Indian spices such as 1 tbsp cumin seeds, 1 tbsp fennel seeds, 0.5 tbsp nigella seeds, and 0.25 tbsp asafoetida powder, 1 tbsp coriander powder, 0.25 tbsp turmeric powder, 0.5 tbsp paprika, and 0.25 tbsp garam masala, salt to taste).

Instructions: In a pot on medium heat add the olive oil, spice seeds, and asafoetida and roast for 30-60 secs until fragrant. Add in chopped onions and sauté for 5-7 mins until onions are softened and a bit caramelized. Mix in the peeled & chopped opa squash along with 0.5 cups of water and simmer covered for ~5-10 mins to soften the vegetable. In the meantime blend the silken tofu (I happened to have some extra pre cooked onions that I also added here).

Add the blended tofu to the cooked opa squash, add seasonings to preference & taste (great time to get creative with flavors you enjoy!), mix well, and simmer for another 7-10 mins for flavors and textures to mingle. At the very end finish with a taste test and any adjustment of seasonings.

I chose to keep this as a stew with chunky opa squash since I wanted it to shine and be present in the dish. However, in another iteration I would blend the opa squash as well to create a creamy soup, letting the texture of the squash disappear while the flavors come through.

I served this hearty stew packed with vegetables, fiber, and protein with a dash of chili lime seasoning and a dollop of guacamole. I enjoyed the lefotvers garnished with hemp hearts & pumpkin seeds in one meal and with a dollop of greek yogurt in another meal. The possibilities of garnishing this stew are endless. I’m so glad I was able to create a successful lauki dish to continue eating this delicious, now beloved, vegetable in diverse ways.

How do you feel about Opa Squash?

Dish Debrief

• Is this my winner or disaster? winner

• How would I rate this dish out of 10? 7/10

• What would I change next time? try blending opa squash for a creamy soup & garnishing with herbs like parsley or chives or cilantro

• Would I make this again? yes