Spicy Southeast Asian Chicken And Squash Stew

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2 tablespoons olive oil

8 skinless, boneless chicken thighs

2 cups cups fat-free, less-sodium chicken broth

2 teaspoons grated peeled fresh ginger

2 hot red chiles, seeded and chopped

1 1/3 cup minced yellow onion

1 tablespoon fish sauce

1 1/2 pounds (1 1/2-inch) cubed peeled butternut squash

1 (10-ounce) package fresh spinach

1 (14-ounce) can light coconut milk

1 teaspoon kosher salt

1/2 cup cup chopped green onions

Lime wedges (optional)

1 (8-ounce) package cremini mushrooms, halved

1/2 teaspoon freshly ground black pepper

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