Spaguetti squash preserve (Alcayota jam)

An old classic, my grand mother was the one in charge of making this preserves every year at the end of the summer. The variety of squash is not exactly the same used in Chile, but the Spaghetti squash makes for a very good substitute.

Spaghetti squash preserve or Alcayota jam
para 4 mason jars
Ingredients:

• 1 spaghetti squash
• Sugar, about 500 grs 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

Preparation:

1. Bake the whole squash in the oven at 200C or 400F for 45 minutes or microwave until tender. Allow to cool.
2. 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 weigh of sugar and stir well. Let it stand 12 hours or overnight. This is important for the final texture of the jam.
3. The next day cook over low heat, keep it on a gentle simmer for 45 minutes. Stirring frequently.
4. Add the orange peel and cloves, after the first 20 minutes of simmering. Stir well and continue to cook.
5. Test for readiness allowing a spoonful to cool on a plate.
6. Remove from the heat and add the walnuts, mix well and pour on the mason jars. Allow to cool and refrigerate for until 3 months.

Enjoy!