Ginataang Kalabasa with Spinach
This comforting Filipino dish combines coconut milk, kalabasa (pumpkin), and leafy greens, simmered to perfection in a crockpot for a hassle-free meal.
Servings: 4 servings
Calories: 400kcal
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.
Notes
This dish can be made ahead of time; the flavors will improve after a day in the fridge. Reheat gently to avoid splitting the coconut milk.