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    Home » Recipes » Philippine

    Sautéed Opo Squash

    Published: Sep 2, 2020 · Modified: Mar 23, 2022 by Jocelyn | JOZmahal· This post may contain affiliate links and generates income via ads · 8 Comments

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    Jump to Recipe Print Recipe

    Nothing could be simpler to make than this recipe for sautéed opo squash. It's healthy and delicious and only takes 20 minutes to make. And you'll only need 5 other ingredients for this recipe, Garlic, Onions, Tomatoes, Shrimp (optional or you can use other types of protein or none at all), and stock or water.

    Sautéed opo squash with white rice on a black bowl. this recipe for later
    Sautéed Opo Squash Filipino Recipe

    This recipe was inspired by my Chicken Tinola which also uses another exotic Filipino vegetable, called chayote squash.

    Jump to:
    • What is Opo Squash?
    • Is Opo Squash Healthy?
    • What Does It Taste Like?
    • Is the Skin Edible?
    • How To Peel and Cut Opo Squash
    • Can You Eat The Seeds?
    • Where Can I Find Opo Squash?
    • What You Will Need to Make This Recipe
    • How To Make Sautéed Opo Squash
    • Expert Tips
    • Frequently Asked Questions
    • Other Filipino Dishes with Vegetables You May Like
    • 📖 Recipe Card
    • 💬 Reviews

    What is Opo Squash?

    Opo or (Upo) is native in Asia as it thrives in warmer tropical climates. I remember growing up in the Philippines, I would see long squash hanging from vine trellises every time I visited my Nanay in the Province. Those were one of the best memories growing up!

    Opo squash looks like butternut squash in that it is long and cylindrical. However, unlike butternut squash, this long squash is very light green in color, like the color of a honeydew melon.

    Is Opo Squash Healthy?

    Yes, it is very healthy. It has small amounts of vitamin C, folate, calcium, iron, zinc, and B vitamins. It is also rich in fiber.

    What Does It Taste Like?

    The flesh has a refreshing taste like cucumber or zucchini. The texture is similar too. Since it leans more towards the bland side, you will need to season the squash to your liking.

    Is the Skin Edible?

    Yes, you can eat the skin. While you have the option of eating the skin, here's a tutorial showing how you can peel and prepare it.

    How To Peel and Cut Opo Squash

    Instructions on how to peel and cut opo squash.
    • STEP 1: With a peeler, peel the skin.
    • STEP 2: Cut the squash in half length-wise and cross-wise.
    • STEP 3: Using a spoon, carve out the seeds and remove. Discard the seeds.
    • STEP 4: Cut the opo squash in bite-size chunks so they cook all evenly.

    Can You Eat The Seeds?

    Yes. The seeds of the opo squash can be eaten while they're still young and tender. However, as the seeds mature, they get bigger, tougher, and will become bitter in taste. So to make sure that this Sautéed Opo Squash will be tasty and delicious, the seeds were removed and not used for this recipe.

    Where Can I Find Opo Squash?

    You can find them in the produce section with other exotic fruits and vegetables as you can see pictured here. This was at Woodman's grocery store.

    Picture of Opo squash and other exotic produce.

    What You Will Need to Make This Recipe

    • Garlic
    • Onions
    • Tomatoes
    • Shrimp (optional)
    • Opo Squash
    • Water or Stock
    Ingredients for sauteed opo squash.
    Ingredients needed to make Filipino Opo Squash recipe

    How To Make Sautéed Opo Squash

    • STEP 1: Peel the skin, using a spoon, scoop out the seeds from the middle. Cut it 1" length-wise then 1" cross-wise.
    • STEP 2: Smash the garlic, chop the onions, and dice the tomatoes.
    • STEP 3: Peel the shrimps.... WAIT, don't toss the shells away. Put them in a cup and fill it with 1 cup of water and set aside. We will use that as your broth for this dish.
    • STEP 4: Sauté the garlic, onions, and tomatoes, then add the shrimp.
    • STEP 5: When the shrimps are pink in color, add the squash and broth. Cover and simmer for about 8 to 10 minutes. Add salt and pepper to taste.

    Expert Tips

    • Here in the States, you can get opo squash pretty much any time of year at your local grocery store. You will find them fresh in the produce section.
    • When picking an opo squash from the grocery store, choose one that is firm, and has no blemishes. If it feels soft to the touch it has passed its prime.
    • The younger and smaller variety are tastier and sweeter.

    Frequently Asked Questions

    What's an easy way to remove the seeds from Opo squash?

    Use a spoon to scrape and remove the seeds.

    Can opo squash be eaten raw?

    Yes, similar to cucumber and zucchini, it can be eaten raw.

    Can opo squash be frozen?

    Yes. It can be frozen prior to cooking it or stored in the freezer after it has been cooked.

    Why is my Opo squash brown?

    Opo squash should have a nice light green flesh. If it has turned brown or slightly browned, it has passed its ripeness and should be discarded.

    Why is my Opo squash bitter?

    It most likely has already turned and has passed its ripeness. Also, make sure there are no hard seeds in the dish. The seeds, once matured, will be bitter.

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    📖 Recipe Card

    Sautéed Opo Squash with Steamed Rice in a Black Bowl and Fork

    Sautéed Opo Squash

    It's a very healthy dish and only takes less than 30 minutes to make and it's tasty and delicious!
    Print Recipe Pin Recipe Add to Collection Go to Collections
    Prep Time: 10 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 30 minutes minutes
    Course: Vegetable
    Cuisine: Philippine
    Keyword: One-Pot Meal
    Servings: 8 cups
    Calories: 65kcal
    Author: Jocelyn | JOZmahal
    Cost: $7
    Prevent your screen from going dark

    Ingredients

    • 2 T Olive Oil
    • 2 cloves Garlic smashed
    • 1 medium Onion chopped
    • 1 medium Tomato chopped
    • 1 cup Shrimp cleaned, peeled and deveined
    • 1 Opo squash peeled and cut
    • 1 cup of water or stock
    • Salt & Pepper to taste

    Instructions

    • Clean, peel and devein shrimps. Reserving the shells (if you have them) put them in a cup and fill with water to be used as broth when cooking.
    • Put olive oil in a braiser or skillet over medium heat. When the oil shimmers, add garlic and onions. Cook until transparent without burning the garlic. Then add chopped tomato and cook for another 2 minutes.
    • Add the shrimps and cook until pink. Strain the shells from the reserved liquid, and add the liquid into the pan.
    • Add the squash with the mixture, lower the heat and cover to simmer for about 8-10 minutes.
    • Add salt & pepper to taste. Enjoy!

    Notes

    • For meat variation: Ground pork, chicken, or ground beef would be great.
    • For Opo variation: You can substitute any type of squash or vegetables. 
    • For a completely vegan recipe: Omit the shrimp!
    • When cutting vegetables, be sure to cut them all the same size so they cook quickly and evenly.
    • Serve with steamed rice.

    Nutrition

    Calories: 65kcal | Carbohydrates: 2g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 37mg | Potassium: 138mg | Fiber: 1g | Sugar: 1g | Vitamin A: 128IU | Vitamin C: 3mg | Calcium: 25mg | Iron: 1mg
    Did you make this recipe?Post a photo @JOZmahal and tag #JOZmahal!

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    Reader Interactions

    Comments

    1. Wanda Speer

      September 13, 2020 at 7:50 am

      5 stars
      One of my fav things about JozMahal is how much I'm learning from following her. I love vegies and I really love when I'm introduced to a new vegie. This Upo is divine!! So flavorful and satisfying, and yet so simple. Definitely going to be making Upo again soon!

      Reply
      • Jocelyn Wilhelm

        September 13, 2020 at 3:36 pm

        Thank you Wanda! Glad you approve!

        Reply
        • Karen

          October 19, 2021 at 11:04 am

          5 stars
          This recipe is easy and delicious!

          Reply
          • Jocelyn Wilhelm

            October 27, 2021 at 2:54 pm

            Thank you Karen! I'm glad you enjoyed it! ❤️

            Reply
            • Perry

              October 22, 2022 at 6:02 pm

              5 stars
              Saw this squash at the market and gave your recipe a whirl. Seasoned with Bay and it was delicious. Served over Quinoa.

            • Jocelyn Wilhelm

              October 25, 2022 at 9:04 am

              That is such a great idea with the Bay seasoning! I'm going to have to try that too! Thank you for giving my recipe a try.

    2. Qashang | Chili to Choc

      September 04, 2020 at 2:54 pm

      5 stars
      Mmmm I love this!

      Reply
      • Jocelyn Wilhelm

        September 05, 2020 at 1:49 pm

        Glad you do! ? Enjoy!

        Reply

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    Hello and Welcome! I'm Jocelyn, Joz for short. I am the recipe creator, food photographer, and food stylist here at JOZmahal ❤️ a Filipino-American kitchen. My passion for cooking earned me a college degree in Food & Nutrition. I love to cook all types of food, and you’ll see many Filipino-inspired recipes here. My goal is to create recipes that are healthy without sacrificing flavors and with easy-to-follow instructions. Living in the States for many, many, years, I have learned to get creative with cooking and use ingredients that are easy to find, (thank you Amazon!) So bookmark my site, subscribe to my newsletter, and I will help you create quick, easy, tasty, healthy, and delicious meals that you, your family, and your friends will LOVE. ❤️ Get to know me and my style of cooking! And thank you for being here!

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