Vegetarian Tinunuang Kalabasa

Delight in the comforting flavors of Vegetarian Tinunuang Kalabasa, a plant-based twist on a classic Filipino dish. This recipe elevates sweet and smoky roasted kalabasa (squash) with the rich creaminess of coconut milk, enhanced by aromatic ginger, garlic, and onion. A handful of vibrant kangkong (water spinach) adds a refreshing, earthy finish, while optional chili provides a subtle kick for spice lovers. Toasted sesame seeds offer a nutty crunch, bringing texture to every bite. Perfect as a hearty, wholesome main dish or side, serve it warm over steamed rice for a meal that celebrates the best of Filipino vegetarian cooking. Easy to prepare in just 45 minutes, this flavorful, gluten-free recipe is a delicious way to explore Southeast Asian cuisine!

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

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)

Directions

Step 1

Preheat your grill or stovetop broiler to high heat.

Step 2

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.

Step 3

While the squash is roasting, heat vegetable oil in a large skillet or pot over medium heat.

Step 4

Sauté the chopped onion until translucent, about 3 minutes. Add the minced garlic and ginger, cooking for another minute until aromatic.

Step 5

Pour in the coconut milk and stir in the soy sauce, salt, and black pepper. Bring the mixture to a gentle simmer.

Step 6

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.

Step 7

Add the water spinach (kangkong) and sliced chili (if using). Cook for another 2-3 minutes until the greens are wilted and tender.

Step 8

Taste and adjust seasoning as needed. If you prefer a thinner sauce, add a splash of water and stir well.

Step 9

Transfer the Tinunuang Kalabasa to a serving bowl and garnish with toasted sesame seeds, if desired.

Step 10

Serve warm with steamed rice and enjoy!

Nutrition Facts

Serving size	(1226.1g)

Amount per serving	% Daily Value*
Calories	609.6

Total Fat 29.1g	0%
Saturated Fat 4.6g	0%
Polyunsaturated Fat 16.8g
Cholesterol 0mg	0%
Sodium 1929.5mg	0%
Total Carbohydrate 88.1g	0%
Dietary Fiber 11.3g	0%
Total Sugars 47.9g
Protein 12.8g	0%

Vitamin D 0IU	0%
Calcium 313.9mg	0%
Iron 7.8mg	0%
Potassium 2874.9mg	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: 39.4%

Protein: 7.7%

Carbs: 53.0%