Dulce de Alcayota is a traditional South American sweet preserve made from the plant’s fruit known as Cucurbita ficifolia, or simply Alcayota, native to Chile and Argentina. Alcayota is a type of squash similar to the winter spaghetti squash.
Spaghetti squash and Alcayota, when cooked, can be separated into strands that resemble spaghetti.
To make dulce de alcayota or Spaghetti Squash Jam, the fruit is typically roasted, peeled, deseeded, and then boiled with sugar and sometimes other flavorings such as cinnamon or vanilla. The mixture is cooked to a thick, sweet, and sticky consistency. It is often used as a filling for pastries like empanadas, cakes, and desserts or enjoyed on toast.
Dulce de Alcayota has a unique flavor that combines the natural sweetness of the fruit with the added sugar and other flavors used during the cooking process. The texture remains a little crunchy. In Chile, most families add walnuts to the dulce de Alcayota.
Another traditional Chilean sweet is Dulce de Membrillo Quince Paste.
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Dulce de Alcayota Chilean Spaghetti Squash Jam
One of the most beloved Chilean preserves.
- Total Time: 2 hours 30 minutes
- Yield: 4 Bonne Maman jars
Ingredients
- 1 spaghetti squash
- Sugar, about 500 grams or 5 cups
- Zest of 1 orange
- 3 cloves
- 1/2 cup of chopped walnuts, toasted in a skillet over low heat for 6 minutes or until they start to smell nutty
Instructions
- Bake the whole squash in the oven at 200C or 400F for 45 minutes or microwave until tender. Allow cooling.
- Split and remove the seeds. With a spoon, take away all the pulp and weigh. In my case, I got 1100 grams. Add half the weight of sugar and stir well. Let it stand for 12 hours or overnight in the fridge. This is important for the final texture of the jam. Stir every few hours.
- The next day. Cook over low heat, and keep it on a gentle simmer for 45 minutes, stirring frequently.
- Add the orange peel and cloves after the first 20 minutes of simmering. Stir well and continue to cook.
- Test for readiness by allowing a spoonful to cool on a plate.
- Remove from the heat and add the walnuts, mix well and pour on the mason jars. Allow to cool and refrigerate for up to three months.
Notes
You can freeze the preserve for up to 3 years.
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Category: Jams
- Method: Stove
- Cuisine: Chilean
Just made this today! I had this so often when I lived in Chile and am so glad I found your book! This is the first recipe I tried from it and it is amazing. Tastes just like Chile 🥰
So glad you are reunited with Dulce de Alcayota. It’s a classic.
Welcome to the site!
Muchas gracias por la receta, yo soy Chilena viviendo en Canada, use el Spaguetti Squash, me quedo deliciosa! Cuanto tiempo duraria si se sellara al vacio?
gracias,
Al vacÃo duran un año. Saludos.
Hay que dejarlo por 12 hrs. En el refrigerador o a temperatura ambiental? Gracias por la receta
En el refrigerador si tienes espacio o hace mucho calor (más de 20C). Saludos.
Hola gracias por compartir la receta. Es mi dulce favorito y no sabÃa que spaghetti squash era la alcayota;( lo compre para cocinarlo para una receta de spaghetti y justo me encontré tu receta. Lo estoy haciendo y pinta rico.
Cuéntame que opinas. Me alegro que te haya servido. Saludos.