Ginataang Kalabasa

overhead shot of vegetarian ginataang kalabasa inside a pink bowl

5 from 2 reviews



  • 1 tablespoon vegetable oil
  • 1 medium-sized onion, minced
  • 5 clove of garlic, minced
  • 1 tablespoon ginger, minced
  • 500 grams kalabasa (kabocha squash), 1-inch cubes
  • 3 to  4 cups of water
  • 1 can pure coconut milk or cream*
  • 1 teaspoon salt
  • 1 cup moringa or spinach leaves
  • 2 leaves of green onions, sliced
  • pinch of pepper


  1. Heat a nonstick pot over medium heat and add oil.  
  2. Add the onion, garlic and cook until transparent or for about 1 minute.
  3. Then add ginger and cook until fragrant, add the kalabasa squash and cover the pot with a lid and cook for about 5 minutes.
  4. Next, add 3 cups of water and cover until it boils. (Keep in eye on it, you might have to add a bit more if the water starts evaporates) 
  5. Next add coconut milk or cream, salt, and allow it to simmer for about 3-5 minutes.
  6. Then add moringa leaves, green onions, and mix until just combined. 
  7. Season with salt and a pinch of pepper.


*If you want a more creamy dish use coconut cream