Ginataang Kalabasa with Pork Luncheon Meat Recipe

Make it meatier with SPAM!

Ginataang kalabasa is one of those Filipino recipes that is naturally vegetarian. We love the flavor of patis or bagoong alamang instead of salt to make it super tasty. However, for some, there’s something missing. For those who miss the meat, this recipe will solve that craving.

This recipe takes this classic vegetarian dish and adds some intense meatiness with cubes of salty luncheon meat. We used SPAM for this ginataang kalabasa recipe but feel free to use your favorite brand of canned luncheon meat for this delicious dish

Ginataang Kalabasa with Pork Luncheon Meat Recipe

Roselle Miranda
Make it meatier with SPAM!
Prep Time 15 minutes
Cook Time 20 minutes
Resting Time 30 minutes
Total Time 25 minutes
Course Main Dishes, Side Dishes
Cuisine Filipino
Servings 6


Ginataang Kalabasa with Pork Luncheon Meat Ingredients

  • 2 tablespoons Oil or as needed
  • 1 340-gram can Spam cubed
  • 1 medium red onion peeled and sliced
  • 1 tablespoon shrimp paste (bagoong alamang) or to taste
  • 1/4 chunk squash (kalabasa) seeds removed, peeled, and cubed
  • 1 200-ml pack fresh coconut cream (kakang gata)
  • 1/2 Cup water or as needed
  • 1 bundle long beans (sitaw) cut into 3-inch lengths
  • ground black pepper to taste


  • In a wok over medium heat, heat oil and fry SPAM cubes until browned on all sides. Remove from heat and set aside.
  • In the same wok, saute onion in the remaining oil. Add bagoong alamang and saute until heated through. Add kalabasa, gata, and water.
  • Bring mixture to a boil and then simmer until the kalabasa are just tender. Add sitaw and return SPAM to the wok. Mix to coat and simmer until the sitaw turns a bright green color, the gata has thickened, and the kalabasa cubes are all tender. Season with a little ground pepper to taste. Serve while hot.
Tried this recipe?Let us know how it was!

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