The long squash, or opo, is very similar to zucchini and it is grown in warm climates and can reach up to 3 feet in length! Long squash has a mild flavor similar to a summer squash, which becomes increasingly bitter as it matures. They are extremely low in calorie, high in fiber and contain some vitamin C, folate, calcium, iron, zinc and vitamin B.
Preparation
Always wash your squash before preparing. Dry with a clean cloth.
If you are going to use the whole thing, cut in half lengthwise. Remove seeds. You can use a veggie peeler to remove the skin. It is pretty easy to cut in desired size pieces.
If you are going to use just a section at a time, cut horizontally. Cover with plastic cling wrap (a rubber band helps too) the end of the part you are not going to be cooking with and store in the refrigerator. Remove seeds and peel skin, cut into desired pieces.
Long squash will take on a translucent quality when it is thoroughly cooked.
Long squash contains a lot of water and this may translate into your dish.
Steam or add to soups, curries, stews.
Farms that grow Long Squash
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