Squash in Cheesy Malunggay Sauce

AJI-NO-MOTO® Umami Seasoning


  • 1/2 cup (100 g) Squash
  • 1/2 Tbsp. (7.5 ml) Oil
  • 1/2 Tbsp. (7.5 g) Garlic, minced
  • 1/2 cup (13.5 g) Malunggay leaves, fresh
  • 1/4 cup (50 g) All Purpose Cream
  • 3 Tbsps. (25 g) Parmesan, grated
  • 1/2 tsp. (2.8 g) AJI-NO-MOTO® Umami Seasoning
  • 1/4 cup (50 g) Mozarella, shredded


  1. BAKE. Preheat oven to 175°C (350°F). Cover squash with foil then place on a baking tray. Bake for 20-30 minutes or until a fork can pierce through easily. Use a melon scrapper to scrape the squash and make pasta-like strands. Set aside.
  2. SAUTÉ. In a pan, heat oil. Saute garlic until fragrant. Add the malunggay leaves, all-purpose cream, parmesan, and AJI-NO-MOTO®. Mix well. Set aside.
  3. BAKE. In a baking dish, add spaghetti squash then top with creamy malunggay sauce and mozzarella. Bake in a preheated oven and bake for 5-10 minutes or until cheese has melted and lightly brown.
  4. SERVE. Transfer to a serving plate. Serve and enjoy while hot.

Cooking Tips

Covering the squash with foil helps to reduce the moisture loss from the squash.

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ajinomoto cooking_time  Cooking Time: 10 minutes ajinomoto prep_time  Preparation: 40 minutes ajinomoto servings  Servings: 3 ajinomoto size  Serving size: 1/2 cup (77.3 g)

Products Used

AJI-NO-MOTO® Umami Seasoning Buy Now

Nutrition Facts

Calories per serving (kcal)
Carbohydrates (g)
Proteins (g)
Fat (g)
Dietary Fiber (g)
Calcium (mg)
Iron (mg)
Sodium (mg)

Good to Know Nutrition Facts

Both squash and malunggay are rich in Vitamin A that is important for optimal health, growth, and development of breastfeeding infants.


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