Squashed

WHEN someone receives a “kalabasa (squash) award,” it means he received an award of shame.

In Filipino idiom, a squash represents shame, or low grades and failing marks, or inferior quality. It’s also slang for “nothing,” like “Nangalabasa siya sa ilang pasulit (He got zero in the examination).”

How did this nutritious and delicious fruit vegetable get such a bad reputation? Let me guess: People in the distant past may have associated the shape of the squash with the human head. People may have also associated the squash with an empty head or with dumbness since it has a hollow center.

It’s a good thing that outside of idiom, the squash is a rich source of vitamins A, B6 and C, folate, magnesium, fiber, riboflavin, phosphorus and potassium. These elements contribute to good eyesight, alert thinking and good health.

There are many ways of enjoying this vegetable. Homemakers usually saute it with onion, garlic, shrimps and upo (calabash or bottle gourd). By the way, in Cebu, people say kalabasang pula (yellow squash), kalabasang puti (white squash or calabash) and bantiyong (elongated calabash).

My friend from Manila gets mad at me when I say “kalabasang pula” because Tagalog-speaking Pinoys refer to yellow squash as plain kalabasa, and bottle gourd as upo. OK, issue closed.

People can make sweets out of squash. I mix grated squash with condensed milk and cook it slowly to form a thick mush. When the mixture is cool, I form lozenges, then roll them in white sugar before wrapping them in cellophane.

Sometimes I make noodle dish using yellow squash strings instead of pasta. I saute onion and garlic, then add sliced pork, shrimps, sliced mushrooms and sliced chicken liver. I next add cabbage and sliced green beans, and one cup chicken or vegetable stock. When the vegetables are half-way cooked, I add the squash strings. Remember to cook it just to heat through.

Coconut milk and yellow squash were meant for each other. Saute garlic and onion, then add shelled shrimps and pork slices. Season to taste, then add either freshly squeezed coconut milk or coconut milk powder. Simmer for a few minutes and serve while hot.

Canned squid pairs up very well with upo. You can use fresh or canned squid. This recipe calls for canned squid. Saute garlic, green onions and ripe tomatoes. Add the canned squid (sliced into rings) and sliced upo. Simmer one minute, then add one-half cup water. Season according to taste.

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