GINATAANG KALABASA with SITAW
Kabocha Squash with Long Beans cooked in coconut milk
Tita Becky •
June 25, 2026
Ginataang Kalabasa with Sitaw is a classic Filipino comfort food that showcases how simple ingredients can create an incredibly satisfying meal. Made with nutrient-dense vegetables like kalabasa (kobucha squash) and sitaw (long beans), aromatics and creamy coconut milk. This meatless dish is naturally packed with fiber, vitamins, and flavor but feel free to add any protein of your choice like shrimp, pork, chicken and tofu. It's the kind of homemade recipe that's rarely found in Filipino restaurants because it's traditionally cooked in family kitchens and enjoyed as an everyday meal.
MAIN INGREDIENTS:
- Kalabasa - is a type of squash widely used in Filipino cooking. Also known as "kabocha squash" (Japanese pumpkin). It has a sweet, dense orange flesh and a velvety texture that works nicely in coconut-based dishes like Ginataang Kalabasa.
- Sitaw - A staple ingredient used in Filipino cooking. Also known as "yardlong beans". Long and very thin vegetable that absorbs the rich flavors of the coconut milk sauce in Ginataang Kalabasa
- Coconut Milk - A crucial ingredients in this dish. I used canned coconut milk. But keep in mind that not all canned coconut milk are created equal. Some brands are thinner and more watery, while others are rich, creamy, and packed with coconut flavor. I recommend using Asian brands, which tend to have a higher coconut content and produce a richer, silkier sauce. If the coconut milk has separated in the can, simply stir or shake it well before using.
Ingredients (11)
Ingredients (11)
Instructions
Prepare the kalabasa
Wash the kalabasa (1 small) thoroughly and scrub with a vegetable brush. Wrap in a damp paper towel and microwave for 3 to 4 minutes.
Be careful when handling the kalabasa, as it will be very hot. Let it cool for 20–30 minutes before slicing.
Slice in half and scoop out the seeds with a spoon. Slice half of the kalabasa into large chunks with skin on.
Cover the other half with plastic wrap and store in the fridge and save for a different dish.
Cooking process
Preheat a wok or deep saute pan over medium-high heat. Add olive oil (1 Tbsp). Add garlic (3 cloves), onions (½ small) and ginger (1 thumb), and saute for a few minutes or until fragrant.
Add roma tomato (1)and cook for 2 minutes or until tomato softens.
Add kalabasa and sitaw (1 small bunch). Season with salt and black pepper, and saute for a minute.
Add coconut milk (1 12-oz can) and season with fish sauce. Cover, bring to a boil then reduce heat to low and simmer for 10-12 minutes or until the vegetables are tender.
You'll notice the sauce will be reduced and turns into light yellow color due to the kalabasa.
Once the vegetables are tender, taste to see if you need to add more fish sauce and if everything is to your liking then it's ready to serve over steamed white rice, duh! Enjoy!
Notes
Notes
-Feel free to add chopped Thai red chilis for heat if you like it spicy.
-Feel free to add any protein of your choice like shrimp, chicken, beef, pork or any ground meat. Make sure you cook the meat thoroughly first before adding the vegetables.
-Adjust fish sauce to your liking. 1 tbsp of dish sauce was enough for me.
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