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Opo Squash is actually not a squash, but a gourd.

It is narrow, and anywhere from 6 to 36 inches (15 to 90 cm) long, and 3 to 12 inches (7 1/2 to 30 cm) wide.

It can curve in on itself, or be stout and plump.

The skin can be yellow to green. It has a hard skin, that stays tough after cooking.

Inside, it has white, firm flesh with seeds in it. It will have a mild taste when young, getting bitter as it ages.

Its subtle taste, like zucchini, needs something with it to make it interesting.

Choose firm ones, with no blemishes and the stem still attached. Younger, smaller ones are sweeter and more tasty.

Cooking Tips
Peel before using; you don't eat the skin. If the seeds are large, discard them.

Slice in half, scrape seeds out with a spoon. Peel, then use as per recipe.

Use as you would zucchini for soups, stews, frying or stir-frying.

Stays firm and holds its shape when cooked.

Equivalents
1/2 cup, chopped and cooked = 100g

Storage
Store in a plastic bag in refrigerator for up to 1 week.

History
Opo Squash is native to the Mediterranean (particularly Italy), though it's grown in Asia as well.

Language Notes
Called "Cucuzza" in some parts of Italy, though that may also be used as a general term for squash.

Also called:

Other entries for:

Gourds
Bitter Melons, Luffa Gourds

Other entries for:

Squash
Pumpkins, Squash Blossoms, Summer Squash, Ugu, Winter Squash

Other entries for:

Vegetables
Agave, Artichokes, Asparagus, Brassica Family, Canned Vegetables, Cardoons, Celery, Corn, Cucumbers, Eggplant, Frozen Vegetables, Garlic, Horseradish Tree, Leafy Vegetables, Lotus, Mixed Vegetables, Mushrooms, Pak Wan, Peas, Peppers, Root Vegetables, Sago Palm, Seaweed, Spinach, Sprouts, Tomatoes, Viscous Vegetables