Heat the oil in pan, add chopped ginger and sauté for 30 secs, then add sugar snaps and spring onion and sauté for 2 mins.
Add the diced squash and sauté for 3-4 mins on low heat. Add sauce and simmer for 5 mins or until the squash is cooked.
Sprinkle with chopped coriander leaves and serve with warm bread or rice.