Name: Dulce de Alcayota Chilean Spaghetti Squash Jam
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Cuisine: Chilean
Ingredients: 1 spaghetti squash or Figleaf gourd; Sugar, about 500 grams; Zest or peels 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

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Dulce de Alcayota is a traditional South American sweet preserve made from the fruit of Cucurbita ficifolia (Figleaf squash or gourd), or simply Alcayota, a plant native to Chile and Argentina. Alcayota is a type of squash similar to winter spaghetti squash. In Mexico, it is called Chilacayote.

When cooked, spaghetti squash and Alcayota can be separated into strands that resemble spaghetti. This gives the Dulce de Alcayota a unique texture.

To make dulce de alcayota, 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 combines the fruit's natural sweetness with the flesh's floral quality. The texture remains a little crunchy. In Chile, most families add walnuts to the dulce de Alcayota.

If you want to make Empanadas de Alcayota, use this recipe for the dough.

If you miss Dulce de Alcayota, you have two alternatives: fake it with spaghetti squash—and believe me, the final result is excellent—or grow your own Alcayota. In 2022, I found this farm in California that sells seeds, and my Chilean friend Jimena and I have been successfully growing our Alcayotas in Seattle. Alcayotas are grown like any other winter squash. Allow plenty of space because they’re vigorous, and the vine goes everywhere. The leaves resemble fig leaves, making them a beautiful plant.

Another traditional Chilean sweet is Dulce de Membrillo Quince Paste.

Dulce de Alcayota Chilean Spaghetti Squash Jam

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Author: Pilar Hernandez
Prep Time: 30 minutes
Cook Time: 2 hours
Total Time: 2 hours 30 minutes
Yield: 4 Bonne Maman jars
Category: Jams
Method: Stove
Cuisine: Chilean

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Description

One of the most beloved Chilean preserves.

Ingredients

Units

1 spaghetti squash or Figleaf gourd
Sugar, about 500 grams
Zest or peels of 1 orange
3 cloves
½ cup of chopped walnuts, toasted in a skillet over low heat for 6 minutes or until they start to smell nutty

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Instructions

Bake the whole squash in the oven at 200C or 400F for 45 minutes or in the microwave until tender. Allow to cool.
Split and remove the seeds. With a spoon, remove all the pulp and weigh it. In my case, I got 1100 grams.
Add half the weight of the alcayota flesh in sugar and stir well. Let it stand for 2 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 medium heat until it starts boiling. Keep it on a vigorous simmer for 45 minutes, stirring frequently. Do not cover.
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, add the walnuts if using, mix well, and pour into the mason jars. Allow to cool and refrigerate for up to three months.