One Pan Coconut Cod & Squash

2 serving
25 Minutes

Ingredients

2 tbsps Coconut Oil
1/4 Yellow Onion (medium, thinly sliced)
1 Cod Fillet (chopped)
1 cup Butternut Squash (peeled, seeds removed, diced)
1/2 tsp Sea Salt
1 cup Canned Coconut Milk
1 tbsp Ginger (fresh, grated)
1/4 cup Cilantro (chopped)
1 tbsp Coconut Aminos
2 tsps Lime Juice (optional)

Nutrition

Amount per serving
Calories477
Fat36g
Carbs15g
Fiber2g
Sugar6g
Protein23g

Directions

1Heat the coconut oil in a large pan over medium-high heat. Add the onions and cod and sauté for three to four minutes, breaking up the cod as it cooks.
2Add the squash and sauté for two to three minutes. Season with salt.
3Add the coconut milk and ginger. Reduce the heat and simmer for six to eight minutes or until the liquid is thickened and mostly absorbed and the squash is cooked through.
4Stir in the cilantro, coconut aminos, and lime juice (optional).
5Divide into bowls and enjoy!

Notes

Leftovers:Refrigerate in an airtight container for up to three days.
Serving Size:One serving is approximately one cup.
More Flavor:Add turmeric and garlic.
Fillet Size:One cod fillet is equal to 231 grams or eight ounces.