Low Sodium Tinunuang Kalabasa

Savor the comforting flavors of **Low Sodium Tinunuang Kalabasa**, a Filipino-inspired dish that transforms humble squash into a rich, velvety masterpiece. This heart-healthy recipe spotlights naturally sweet **kalabasa (squash)**, lightly charred for a smoky depth, then simmered in creamy coconut milk infused with aromatic garlic, ginger, and red onion. The gentle heat of optional **bird’s eye chili** adds a customizable kick, while low-sodium vegetable broth and freshly ground black pepper maintain a robust yet health-conscious profile. Perfect as a standalone entrée or paired with steamed brown rice, this dish is a wholesome way to enjoy a guilt-free, dairy-free, and low-sodium alternative to classic Filipino comfort food. **Nutritious, flavorful, and fragrant**, it’s a celebration of vibrant, plant-based cooking at its best!

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 medium-sized (about 1.5 pounds) kalabasa (squash)
• 2 cups coconut milk
• 1 medium, finely chopped red onion
• 4 minced garlic cloves
• 1 thumb-sized piece, sliced into thin strips ginger
• 2 pieces, sliced (adjust to spice preference) bird's eye chili (optional)
• 1 handful chopped parsley or cilantro (optional garnish)
• 1 tablespoon cooking oil
• 1 cup low-sodium vegetable broth
• 0.5 teaspoon black pepper

Directions

Step 1

Cut the kalabasa (squash) in half and remove the seeds. Peel the skin, then slice the flesh into bite-sized cubes. Set aside.

Step 2

Preheat a large, heavy-bottomed pan or wok over medium heat. Add the kalabasa cubes in a single layer and allow them to char slightly for 3-4 minutes on each side. This step enhances the flavor by adding a smoky depth. Remove the charred kalabasa and set them aside.

Step 3

In the same pan, heat 1 tablespoon of cooking oil over medium heat. Sauté the chopped onion, minced garlic, and ginger until fragrant and the onions are translucent, about 3 minutes.

Step 4

Add the bird's eye chili (if using) and cook for another minute for a spicy kick.

Step 5

Pour in 1 cup of low-sodium vegetable broth and bring to a gentle simmer. Add the charred kalabasa cubes back to the pan and stir to coat them evenly in the broth.

Step 6

Pour in 2 cups of coconut milk, stirring gently to combine. Let the mixture simmer on low heat for 20-25 minutes, or until the squash becomes tender and the sauce slightly thickens.

Step 7

Season with freshly ground black pepper to taste. Avoid adding salt to keep the dish low sodium, as the natural sweetness of the squash and richness of the coconut milk provide ample flavor.

Step 8

Once done, remove the pan from heat and garnish with chopped parsley or cilantro if desired.

Step 9

Serve hot with steamed brown rice or as a standalone dish. Enjoy this creamy and flavorful Tinunuang Kalabasa!

Nutrition Facts

Serving size	(1609.2g)

Amount per serving	% Daily Value*
Calories	589.1

Total Fat 16.3g	0%
Saturated Fat 2.6g	0%
Polyunsaturated Fat g
Cholesterol 0mg	0%
Sodium 244.7mg	0%
Total Carbohydrate 112.4g	0%
Dietary Fiber 11.4g	0%
Total Sugars 59.6g
Protein 10.2g	0%

Vitamin D 0IU	0%
Calcium 259.3mg	0%
Iron 4.8mg	0%
Potassium 3027.4mg	0%

*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.

Source of Calories

Fat: 23.0%

Protein: 6.4%

Carbs: 70.6%