Spaghetti Squash (Jin Si Gua)
茹でると麺になる！？お皿の中に「金の糸」が広がる不思議な瓜
Description
A gourd family vegetable known as 'Spaghetti Squash' in the West and 'Kinshi Uri' in JP. A specialty around Shanghai/Jiangsu. Named 'Jin Si Gua' (Golden Thread Gourd) for its mysterious trait of the flesh unraveling into noodle-like fibers when heated. Its low calories and crunchy texture are trending in health-conscious modern China.
Classification: Everyone, Ingredient, Vegetable, Gourd/Squash, Spaghetti Squash, Kinshi Uri, Liangban, Healthy, Diet
Shops selling Spaghetti Squash (Jin Si Gua)
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Cucurbita pepo(Spaghetti Squash)
Instructions
- [Typical Uses]
- [Liangban Jin Si Gua]: Boil whole, unravel fibers with a fork, and toss with black vinegar, garlic, soy, and chili oil (traditional Shanghai appetizer).
- Soup ingredient.
- Use as a 'noodle substitute' garnish for meat.
Learn more Substitutes, pairings, tips
Key spices
Very plain flavor、with a noodle-like texture that makes a pleasant 'crunch' when bitten
Substitutes at Japanese supermarkets
The same as JP 'Kinshi Uri'. If unavailable, substitute texture with daikon radish strands
Pairing
Black Vinegar / Chili Oil / Garlic / Cilantro
Trivia
Also nicknamed 'Shark Fin Gourd' (Yu Chi Gua); historically, commoners who couldn't afford shark fin ate this squash in soups as a substitute—a poignant yet delicious history. Today, it remains a popular diet staple.
Eating tips & etiquette
Famous as a specialty of 'Chongming Island' at the mouth of the Yangtze. Island-grown ones are said to have more vivid color and sturdier fibers.
Allergen
None