Opo squash, also called bottle gourd or long squash, is a delicious and nutritious summer vegetable. In this article, I answer some common questions about opo squash and instruct you how to cook opo squash in 3 different ways.

1. Frequently Asked Questions

1.1. Do You Need To Peel Opo Squash?

Opo squash has very thin, delicate skin that is edible, so peeling is optional. However, larger, more mature squash often develops a thicker skin that may taste bitter, so peeling is recommended. Scrub the skin well before cutting.

1.2. What Part of Opo Squash is Edible?

The entire vegetable is edible including the flesh, seeds and skin (if young and tender). Opo squash is mainly composed of the mild-flavored white flesh but the seeds can also be cooked just like pumpkin seeds.

1.3. What Is The Taste of Opo Squash?

Opo squash has a very mild, delicate flavor compared to other squash, almost like a cucumber or zucchini. When cooked, it has soft, pulpy flesh that takes on surrounding flavors well, working both in sweet and savory preparations.

2. How To Cook Opo Squash in Oven

Ingredients

  • 1 large opo squash, cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)

Instructions

Preheat your oven to 425°F.

In a large bowl, toss the opo squash cubes with the olive oil until evenly coated. Add the garlic powder, onion powder, paprika, salt, and pepper. Toss again to evenly season the squash.

Arrange the seasoned squash in a single layer on a parchment-lined baking sheet.

Roast for 20-25 minutes, flipping once halfway through, until the opo squash is tender when pierced with a fork.

Remove from oven and garnish with fresh chopped parsley. Serve immediately.

3. How To Cook Opo Squash on Stove

3.1. How To Sauté Opo Squash

Ingredients

  • 1 Opo squash, peeled and sliced
  • 1/2 pound ground pork
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon vegetable oil
  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce (optional)
  • Salt and pepper to taste
  • Chopped scallions or cilantro for garnish (optional)

Instructions

Heat the vegetable oil in a large skillet or wok over medium-high heat.

Add the diced onion and minced garlic to the skillet. Sauté until the onion is translucent and the garlic is fragrant, usually for about 2-3 minutes.

Add the ground pork to the skillet. Break it up with a spatula and cook until it is browned and cooked through, usually for about 5-7 minutes.

Add the sliced Opo squash to the skillet. Sauté for about 5 minutes, stirring frequently, until the squash starts to soften.

Add the soy sauce and oyster sauce (if using) to the skillet. Stir well to coat the squash and pork with the sauces.

Reduce the heat to medium-low and cover the skillet. Allow the Opo squash to cook for an additional 5-7 minutes, or until it is tender but still slightly crisp.

Taste the dish and season with salt and pepper according to your preference. Adjust the seasoning as needed.

Finally, remove the skillet from the heat. Garnish with chopped scallions or cilantro, if desired.

You can serve the sautéed Opo squash with ground pork as a delicious main course or as a side dish with steamed rice.

3.2. How To Cook Opo Squash in Soup

Ingredients

  • 1 Opo squash, peeled and sliced
  • 1/2 pound shrimp, peeled and deveined
  • 4 cups chicken or vegetable broth
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon vegetable oil
  • 1 teaspoon grated ginger
  • 1 teaspoon fish sauce (optional)
  • Salt and pepper to taste
  • Chopped cilantro or green onions for garnish (optional)

Instructions

Heat the vegetable oil in a large pot or saucepan over medium heat.

Add the diced onion, minced garlic, and grated ginger to the pot. Sauté until the onion is translucent and the garlic is fragrant, usually for about 2-3 minutes.

Add the sliced Opo squash to the pot. Sauté for another 2-3 minutes, stirring occasionally.

Pour in the chicken or vegetable broth, ensuring that the Opo squash is fully submerged. Bring the broth to a boil.

Reduce the heat to low and let the soup simmer for about 10 – 12 minutes, or until the Opo squash is tender and can easily be pierced with a fork.

Add shrimp and allow the soup to simmer for an additional 2-3 minutes to heat the shrimp thoroughly.

Taste the soup and adjust the seasoning with salt and pepper as needed.

Ladle the Opo squash soup with shrimp into bowls. Garnish with chopped cilantro or green onions if desired.

With its very mild flavor and soft texture, opo squash works wonderfully roasted, sautéed, or added to soups. It’s an adaptable summer squash that suits both savory and sweet recipes.

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Julia Jane is a home cook inspired by her mother's cooking. With the desire to share my cooking experiences with everyone, she created this website

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