My uncle gave me some opo squash from his garden this week, which also goes by the name of “long squash” some of the ones he had grown were longer than I am tall. They suggested cooking it up with sardines, as many Filipinos do. I gave it a shot, and loved it! It’s an umami side dish that works in omega-3 fats, and it’s not so fishy that it turns off people not used to eating fish. Give it a try!
Keto Sautéed Opo Squash/Long Squash with Sardines Recipe
Ingredients:
- 3 cups long squash, peeled, quartered lengthwise and thinly sliced
- 1 can sardines packed in water, drained (*Use jalapeño packed for a little extra spice if desired.)
- 2 tablespoons avocado oil
- ¼ cup onion, finely diced
- 4 cloves garlic, minced
- ¼ cup tomato, diced (*May swap with salsa if more convenient.)
- Crushed red pepper flakes, to taste
- 1-2 tablespoons fish sauce (*to taste)
- Fine sea salt and freshly ground black pepper, to taste
- 2-4 tablespoons water
Directions:
In a large skillet, heat avocado oil over medium heat. When the skillet is hot, add onions and stir fry until transluscent. Add garlic and stir fry until fragrant, around 1-2 minutes.
Add tomato and chili flakes and stir fry until the tomatoes release their juices. Add opo squash and stir fry until coated with the other ingredients then cover the skillet. Let it cook for 2-3 minutes.
Stir in sardines to skillet and break up into smaller pieces. Add fish sauce and season with salt and pepper. Add water if the mixture is getting a little dry and cover. Allow to simmer for 3-5 minutes, or until squash is cooked to desired level of tenderness. Serve over steamed cauliflower rice.
Did you make this keto sautéed opo/long squash with sardines recipe? If so, please let me know how it turned out in the comments. Or if you share pics of your creations on Instagram, please tag me so I can see them. Enjoy! :)
