Kalabasa is synonymous with pinakbet. At least, some of my early memories of those golden cubes, peeking through a mix of veggies and bagoong (shrimp paste), make it so. Eventually, I was able to enjoy the sweet, creamy goodness of this vegetable in different veggie stir-fries and sautes. Ah, those “golden gems” I learned to love so dearly.
But my first real experience handling kalabasa — at least the one I remember — was when I decided to make my own version of spicy seafood in coconut cream. My rental was just a few blocks away from the wet market (palengke) and the idea of being able to source fresh seafood easily excited me. Although slicing and peeling kabocha requires ample ‘strength’, once prepared, cooking them is a breeze! The natural sweetness of these golden gems balanced the richness of gata and the heat of chili. It was one of those dishes that started my love affair with kabocha.
Another great thing about this nutrient-rich vegetable is that it keeps for a long time in the pantry, especially if left uncut. Having it readily available makes it easy for me to whip up nourishing treats, either savoury or sweet --- one of Nature’s natural sweets that has become a very versatile staple in my kitchen.
Getting-to-Know Kabocha Squash aka Kalabasa
Kabocha, also called Japanese pumpkin, is dark-green on the outside with a bright golden yellow (near orange) flesh inside. Its taste is sweet and creamy — somewhere between pumpkin and sweet potato.
Nutrition Highlight
- ~49 Kcal per 100g
- Rich in Vitamin A (beta-carotene), Vitamin C, fiber, potassium
- Antioxidants (lutein, zeaxanthin) for eye and skin health
GI/GL
- GI: ~51 (low–medium)
- GL: ~3 (low per 100g serving)
TCM Benefits
- Strengthens spleen and stomach qi
- Promotes circulation
- Reduces inflammation and phlegm
Related Recipes
- Ginisang Kalabasa (Vegan)
- Kabocha Congee (Vegan)
- Kabocha Mochi Rings (Vegan)
- Chicken Misua with Kabocha
- Nene's TCM-inspired Chicken Balls
Katutubo Thursday
Before trying out different Kabocha recipes, let’s expand our word bank with some Katutubo 101.
Kalabasa - Squash
Pinakbet - vegetables with bagoong
Bagoong - fermented shrimp paste
Ginataan - dish cooked with coconut cream
Palengke - wet market
Kalabasa is more than a sweet, creamy squash. It’s comfort food, a pantry staple, and a healing vegetable rolled into one. For me, it’s also memory — from the first cubes I picked out in pinakbet, to the bold flavors of my own spicy ginataang seafood. 🍠✨
I can’t wait to drool over your kalabasa creations on IG @amreyskitchen #amreyskitchen #amapolism #mindfuleating #tcm #vegetableprofile Remember, sharing is loving.
Let’s keep spreading LOVE with Amrey’s Kitchen™ mindfully crafted recipes and creations!
Happy cooking, lovelies! #mettalove
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