- Why you’ll adore this recipe
- Ingredients for ginataang kalabasa with spinach
- Tips to nail this recipe
- Serving Ideas for this ginataang kalabasa with spinach
- A couple other ginataang recipes
- Common Questions
- Your new favorite comfort food, maybe?
Ever had one of those nights where you’re tired, hungry, and just not in the mood for complicated cleanup? Filipino Crockpot Pumpkin Laing basically swoops in to save dinner. For folks craving comfort and maybe a little twist from the usual takeout, this creamy, coconutty medley of kalabasa (pumpkin) and taro leaves (or spinach, hey, no judgment) is pure joy in a bowl. Trust me, stumbling across this dish changed dinner at my place. You toss in the stuff, the slow cooker does its slow magic, and suddenly it’s a five-star Filipino meal with zero hovering over a burner. Let’s dig into the whole world of ginataang kalabasa, especially the crockpot way.
Why you’ll adore this recipe
Alright, I’ll get bossy for a sec—you need this ginataang kalabasa in your life. First off, it tastes like home and a far-off adventure at the same time. The blend of coconut milk, tender pumpkin, and leafy greens has this gentle sweetness, but there’s also a tiny zap from the chili (if you fancy). What’s not to love? You can flex with whatever veggies are in the fridge—taro leaves are great, but spinach jumps in as a perfect swap if you can’t find them. Heck, even my picky cousin, notorious for ignoring anything green, couldn’t stop spooning this over her rice.
Plus, the crockpot? It does all the hard work. You get flavor that tastes like it simmered for hours—because it actually did, just without you standing there sweating! Once your kitchen starts smelling like coconut heaven, even your neighbors might “accidentally” drop by. Serious magic.
“My whole family raved! I love how hands-off this was—came home to the best meal ever.” – Dianne, real dinner-stressed mom
Ingredients for ginataang kalabasa with spinach
Okay, you don’t need a spice cabinet worthy of a cooking show. For ginataang kalabasa with spinach, here’s what you’re hunting for:
- Kalabasa (that’s Filipino pumpkin—kabocha squash works beautifully)
- Spinach (fresh or frozen’s fine—or, get authentic with dried taro leaves if you find ‘em)
- Coconut milk (the thick, creamy kind)
- Red onion and garlic
- A couple green chilies (siling labuyo or Serrano, totally optional for heat seekers)
- Shrimp paste (bagoong), or substitute fish sauce if you like it fishy
- Cooking oil
- Salt and pepper
- Water or broth, depending on your mood
If you’re feeling extra, add a few chunks of pork belly, shrimp, or tofu. Try to keep the main keyword “Crockpot Laing with Kalabasa” top of mind. Want kid-friendly spins? Take a peek at 10 kid friendly Filipino recipes for U S families for more weekday ideas.
Tips to nail this recipe
So, you’re about to dump everything in your trusty crockpot. Not so fast. A couple pro-close-enough moves can really boost flavor. If you sauté the onion and garlic first, even briefly, it adds this nice savory base your future self will thank you for. Don’t drown it in liquid! Coconut milk will do most of the job; too much water and you’ll have soup, not stew. Balance is key, ya know?
And, seriously, keep an eye on the leaves if you’re doing the authentic taro ones. They can be “itchy” if undercooked—don’t ask how I know, just believe me. One more thing: let the pumpkin get soft but not mushy. There’s a perfect spot—creamy, never baby food. Feeling peckish? Pinch a chunk between your fingers to check!
If you’re more visual, the authentic bicolano laing recipe with coconut milk has classic tips you can riff off.
Serving Ideas for this ginataang kalabasa with spinach
So you’ve opened the crockpot and—holy moly—the aroma. What next? I like to serve Crockpot Laing with Kalabasa piping hot with these:
- Steamed jasmine or sticky rice (obviously)
- Side of fried fish or crispy pork belly, for that crunch
- Sprinkle of chopped green onions on top (makes it pretty and a little zingy)
- Sometimes, throw a squeeze of calamansi or lemon for extra brightness
Rich and saucy, this dish cozies up to just about any main course, but it can honestly shine solo.
A couple other ginataang recipes
If you’ve fallen in love with this coconut-packed stew, you’re in good company. I get a craving—usually when it rains—for trying every version possible. Like, have you ever had Authentic Batangas Bulalo? That big hearty soup can chill alongside this recipe for a true Filipino comfort night. Actually, there’s something soothing in any ginataang (that just means “with coconut milk” in Filipino). I once tried a hybrid of this and Arroz Caldo Filipino Chicken Rice Porridge for breakfast. Bonkers, but worked like a charm.
Some days, you just want meatier or vegan spins. Go explore a little—don’t get stuck in one delicious rut.
Common Questions
Can I use regular American pumpkin?
Yep! It works fine, though kabocha or butternut squash is a little sweeter.
Do I need to find real taro leaves, or will spinach do?
Spinach is great and way more common if you’re outside the Philippines. No need to stress.
Will this work with light coconut milk?
You can use it, but you’ll give up a lot of that creamy hug-in-a-bowl feel. Go full-fat if you can.
Can I make this ahead?
For sure—the flavors get better overnight. Just reheat gently so the coconut milk doesn’t split.
Is this recipe spicy?
Only if you want it to be! The chili is totally your call.
Your new favorite comfort food, maybe?
There you have it—everything you need for your own Crockpot Laing with Kalabasa feast. Give your slow cooker a purpose, skip the lineup at restaurants. This is what real comfort tastes like at home (and if a little rice falls on your shirt, no one’s judging). Branch out and try a Ginataang Kalabasa Recipe (Vegan Filipino Coconut Milk Stew), or get spicy with Spicy Chicken in Coconut Milk (Ginataang Manok) – Panlasang Pinoy, or even explore more Vegan Filipino recipes if you want to dabble.
Go on, the kitchen’s calling. Your next favorite Filipino meal’s waiting!
Ginataang Kalabasa with Spinach
Ingredients
Main Ingredients
- 1 medium kalabasa (Filipino pumpkin or kabocha squash)
- 4 cups spinach (fresh or frozen) or dried taro leaves for authenticity
- 1 can coconut milk (thick)
- 1 medium red onion
- 4 cloves garlic
- 2 pieces green chilies (siling labuyo or Serrano) optional for heat
- 2 tablespoons shrimp paste (bagoong) or substitute with fish sauce
- 2 tablespoons cooking oil
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 cups water or broth depending on preference
Optional Additions
- 1 cup pork belly (chunks) for extra flavor
- 1 cup shrimp
- 1 cup tofu for a vegetarian option
Instructions
Preparation
- Sauté the chopped onion and garlic in cooking oil until fragrant.
- In the crockpot, add the kalabasa, sautéed onion and garlic, spinach, coconut milk, water or broth, salt, pepper, and shrimp paste.
- If using, add the pork belly, shrimp, or tofu.
- Stir well to combine and ensure that the kalabasa is covered in liquid.
Cooking
- Set the crockpot to low and cook for 8 hours.
- Check regularly until the kalabasa is soft but not mushy.
Serving
- Serve hot with steamed jasmine or sticky rice.
- Top with a sprinkle of chopped green onions and serve with fried fish or crispy pork belly.
- Optionally squeeze calamansi or lemon over for extra brightness.