Ginataang Kalabasa at Sitaw (Squash and Long Beans in Coconut Milk)

Ingredients

• 1 lb Kalabasa (Squash)
• 1 cup Sitaw (Long Beans)
• 1 can Coconut Milk
• 1 small Onion
• 3 cloves Garlic
• 1 inch Ginger
• 1 tbsp Fish Sauce (Patis)
• 1 cup Spinach

Instructions

1. 1Prepare your ingredients: Peel and cut the 1 lb Kalabasa (Squash) into 1-inch cubes. Trim and cut the 1 cup Sitaw (Long Beans) into 2-inch pieces. Peel and finely chop the 1 small Onion. Peel and mince the 3 cloves Garlic. Peel and mince the 1 inch Ginger. Wash the 1 cup Spinach.
2. 2Heat a large heavy-bottomed pot or Dutch oven over medium heat (350°F / 175°C). Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the minced garlic and minced ginger and cook, stirring constantly, until fragrant, about 1 minute more.
3. 3Add the 1 lb Kalabasa (Squash) cubes and 1 cup Sitaw (Long Beans) pieces to the pot. Stir to coat them with the aromatics and cook for 5 minutes, stirring occasionally.
4. 4Pour in the 1 can Coconut Milk and add the 1 tbsp Fish Sauce (Patis). Stir everything together. Bring the mixture to a gentle simmer over medium heat (350°F / 175°C).
5. 5Reduce the heat to low (250°F / 120°C), cover the pot, and let it simmer gently. Cook until the kalabasa is tender when pierced with a fork, which should take about 15 to 20 minutes. Stir occasionally to prevent sticking.
6. 6Stir in the 1 cup Spinach. Cook for 1 to 2 minutes, or until the spinach is just wilted. Do not overcook the spinach.
7. 7Serve the Ginataang Kalabasa at Sitaw hot.

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