Ginataang Kalabasa (Squash in Coconut Milk)

Ingredients

• 1 medium Kabocha squash
• 1 cup Long beans
• 2 cups Coconut milk
• 1 small Onion
• 2 cloves Garlic
• 1 tsp Ginger
• 1 tbsp Fish sauce
• 1 cup Spinach

Instructions

1. 1Prepare your ingredients: Peel the 1 medium Kabocha squash, then cut it into 1-inch cubes. Measure and cut the 1 cup of Long beans into 2-inch pieces. Peel and finely chop the 1 small Onion. Peel and mince the 2 cloves Garlic. Peel and mince the 1 tsp Ginger.
2. 2Heat a large heavy-bottomed pot over medium heat (350°F / 175°C). Add the chopped Onion, minced Garlic, and minced Ginger. Sauté for 2-3 minutes, stirring constantly, until the ingredients are fragrant and the onion is softened.
3. 3Add the 1 medium Kabocha squash cubes and the 1 cup of Long beans to the pot. Stir to combine with the aromatics and cook for 5 minutes, stirring occasionally.
4. 4Pour in the 2 cups of Coconut milk and add the 1 tbsp of Fish sauce. Stir everything together. Bring the mixture to a gentle simmer over medium-low heat (250°F / 120°C).
5. 5Cover the pot and let it simmer for 15-20 minutes, or until the Kabocha squash cubes are fork-tender. Stir occasionally to prevent sticking.
6. 6During the last minute of cooking, add the 1 cup of Spinach to the pot. Stir gently until the spinach has wilted into the coconut milk mixture.
7. 7Serve the Ginataang Kalabasa hot.

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