Vegetarian Tinunuang Kalabasa
Indulge in the creamy goodness of Vegetarian Tinunuang Kalabasa, a Filipino-inspired dish that combines charred roasted squash with rich coconut milk for a flavorful, plant-based feast. This dish is loaded with vibrant ingredients like earthy water spinach (kangkong), aromatic garlic and ginger, and a touch of soy sauce for umami depth. The grilling of the kalabasa provides a smoky note, elevating the flavor profile, while the optional red chili adds a kick for spice enthusiasts. Finished with a garnish of toasted sesame seeds, this hearty yet healthy recipe is perfect when served warm alongside steamed rice. With a prep and cook time of just 45 minutes, this comfort food classic is sure to become a new favorite for vegetarians and fans of Filipino cuisine alike!
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Recipe Information
Ingredients
- 500 grams kalabasa (squash or pumpkin), peeled and cubed
- 400 ml coconut milk
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon ginger, minced
- 1 piece red chili, sliced (optional for spice)
- 150 grams water spinach (kangkong), stems trimmed
- 2 tablespoons vegetable oil
- 1 tablespoon soy sauce
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 teaspoon toasted sesame seeds (optional for garnish)
Instructions
Preheat your grill or stovetop broiler to high heat.
Place the cubed kalabasa (squash) on a grill-safe tray or directly on the grill grates. Roast until lightly charred on the edges, about 10-15 minutes. Flip halfway through for even browning.
While the squash is roasting, heat vegetable oil in a large skillet or pot over medium heat.
Sauté the chopped onion until translucent, about 3 minutes. Add the minced garlic and ginger, cooking for another minute until aromatic.
Pour in the coconut milk and stir in the soy sauce, salt, and black pepper. Bring the mixture to a gentle simmer.
Gently add the roasted kalabasa into the coconut milk mixture. Let it cook for 10-12 minutes, stirring occasionally, until the squash is fork-tender and has absorbed the flavors.
Add the water spinach (kangkong) and sliced chili (if using). Cook for another 2-3 minutes until the greens are wilted and tender.
Taste and adjust seasoning as needed. If you prefer a thinner sauce, add a splash of water and stir well.
Transfer the Tinunuang Kalabasa to a serving bowl and garnish with toasted sesame seeds, if desired.
Serve warm with steamed rice and enjoy!
Nutrition Facts
Calories |
610 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.1 g | 37% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1930 mg | 84% | |
| Total Carbohydrate | 88.1 g | 32% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 47.9 g | ||
| Protein | 12.8 g | 26% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 314 mg | 24% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 2875 mg | 61% | |
*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.
