Ginataang Kalabasa (Squash in Coconut Milk)

A creamy and comforting Filipino dish featuring kabocha squash simmered in coconut milk with long beans and spinach. A rich and flavorful vegan option.

50m4 servings

DAIRY-free

320 cal|8g protein|35g carbs|18g fat|7g fiber

Ingredients

1 medium Kabocha squash
2 cans Coconut milk
1 cup Long beans (sitaw)
2 cups Spinach
1 medium Onion
3 cloves Garlic
2.54 cm Ginger
1/2 cup Vegetable broth
1/2 teaspoon Salt
1/4 teaspoon Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1Peel, deseed, and cube the kabocha squash. Chop the long beans into 2.54 cm pieces.
2Sauté the chopped onion, garlic, and ginger in a pot until fragrant.
3Add the kabocha squash and long beans, then pour in the coconut milk and vegetable broth.
4Bring to a simmer and cook until the squash is tender, about 15-20 minutes.
5Stir in the spinach and cook until wilted, about 2 minutes.
6Season with salt and pepper to taste. Serve hot over rice.

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