* Note: Fresh Thai peppers can be found at Asian markets. Filipino shrimp paste is sold at Filipino markets and well-stocked Asian markets.

Peel and seed squash. Cut into 1-inch pieces. Set aside.

Heat oil in 2-quart skillet over medium-high heat. Add garlic. Saute until it begins to turn light golden, 5 to 6 minutes. Add onion, pepper and ginger. Reduce heat. Cook until onion becomes translucent, 8 to 10 minutes.

Add tomato, shrimp paste, fish sauce and squash. Saute over medium heat 5 minutes, taking care not to scorch vegetables. Turn heat to low if vegetables begin to brown too much.

Add chicken stock and coconut milk. Bring to boil and simmer until squash is tender, 10 minutes. Add shrimp and cook another 3 minutes.

This recipe yields 4 servings.

Each serving: 386 calories; 606 mg sodium; 58 mg cholesterol; 30 grams fat; 21 grams carbohydrates; 15 grams protein; 3.35 grams fiber.