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Heat a nonstick pot over medium heat and add oil.
Add the onion, garlic and cook until transparent or for about 1 minute.
Then add ginger and cook until fragrant, add the kalabasa squash and cover the pot with a lid and cook for about 5 minutes.
Next, add 3 cups of water and cover until it boils. (Keep in eye on it, you might have to add up to 1 cup of water if the water starts to evaporates)
Next add coconut milk or cream, salt, and allow it to simmer for about 3-5 minutes.
Then add moringa leaves, green onions, and mix until just combined.
Season with salt and a pinch of pepper and serve with steamed rice.