Sometimes I will remark about flavors, preparations pr
textures that I remember eating as a kid. After all, isn’t
patriotism nothing more than the great things you ate as
a child. Dulce de Alcayota also known as spaghetti squash
jam is one of them.

From dulce de alcayota

I can’t find a good definition of Alcayota but as far as I can
tell it is almost identical in taste and texture to a spaghetti
squash with the exception of having a tougher skin and
a dark green exterior.

You start by peeling the squash. Seeding and slicing the
flesh so as to leave decently long chunks yields a long
“strand” to the jam that gives it that cool texture. I
cooked the pieces in a simple syrup with half a cup of lemon
juice until the liquid is almost gone. Add sugar to taste.
Make sure the jams begins to almost caramelize, giving
it a bit of a warm yellow color. I flavored with a little
cinnamon to make it a little warmer for fall.

From dulce de alcayota

Traditionally It is made with nuts (almonds, walnuts) but
I left it plain so that I can get a clean texture to work into
desserts in the future