Tinunuang Kalabasa
Warm, creamy, and bursting with tropical flavors, **Tinunuang Kalabasa** is a hearty Filipino dish that brings squash to life in a luscious coconut milk base. Perfectly paired with tender shrimp, fresh spinach, and aromatic garlic, onion, and ginger, this recipe creates a symphony of rich and comforting flavors. The natural sweetness of the squash is enhanced by savory fish sauce and subtle spices, all brought together in just 50 minutes of prep and cook time. This savory stew is not only wholesome but also incredibly easy to prepare, making it an ideal recipe for weeknight meals or family gatherings. Serve it hot over steamed rice for a deliciously nourishing meal that captures the essence of Filipino home cooking. Keywords: Filipino squash stew, Tinunuang Kalabasa recipe, coconut milk recipes, easy Filipino dishes, shrimp and squash stew.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 medium squash (kalabasa)
- 2 cups coconut milk
- 200 grams shrimp
- 100 grams fresh spinach leaves
- 4 cloves garlic
- 1 medium onion
- 1 thumb-sized piece ginger
- 2 tablespoons vegetable oil
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 1 tablespoon fish sauce
Instructions
Peel the squash and cut it into bite-sized cubes.
Peel and devein the shrimp.
Mince the garlic, chop the onion, and grate the ginger.
In a large pot over medium heat, add the vegetable oil.
Sauté the garlic, onion, and ginger until the onion is translucent and fragrant, about 3 minutes.
Add the shrimp to the pot and cook until they turn pink, about 4 minutes. Remove the shrimp and set aside.
To the same pot, add the cubed squash and sauté for about 2-3 minutes.
Pour in the coconut milk and bring it to a simmer. Cover the pot and let it cook until the squash is tender, about 15 minutes.
Season the squash with salt, ground black pepper, and fish sauce. Stir well to combine.
Add the fresh spinach leaves to the pot and stir until they wilt, about 2 minutes.
Return the cooked shrimp to the pot and stir to combine with the squash and spinach.
Adjust seasoning to taste and let everything heat through for another 3-5 minutes.
Serve hot with steamed rice.
Nutrition Facts
Calories |
1048 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.9 g | 54% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 21.6 g | ||
| Cholesterol | 280 mg | 93% | |
| Sodium | 4499 mg | 196% | |
| Total Carbohydrate | 140.0 g | 51% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 53.2 g | ||
| Protein | 43.2 g | 86% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 567 mg | 44% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 3458 mg | 74% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
