Healthy Food Database
Squash are related to pumpkins, cucumbers and melons. They are a softer vegetable than pumpkin with a thinner, edible skin. Like pumpkin, squash comes in all sizes, shapes and colours. Most are yellow with a white, moist, bland flesh. The Americans call winter pumpkin 'squash' while what we call squash in Australia, the Americans refer to as summer squash.
Spaghetti squash has a flesh that resembles spaghetti when cooked.
Button squash is the most common variety.
In Season: Spring Winter
Select those which are firm, medium-sized and heavy for their size. Look for smooth, glossy skin, free of soft spots.
Store in the crisper section of the refrigerator in a plastic bag for up to 5 days.
Tips & Tricks:
Squash can be eaten raw but is mainly cooked.
Steam whole. Serve with other more flavoursome vegetables and sprinkle with fresh herbs and a drizzle of olive oil.
Nutrition per 1 Unit:
Monosaturated Fat , g:
Benefits the Following Health Conditions:*
* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.
The Food Coach provides all content as is, without warranty. The Food Coach is not responsible for errors or omissions, or consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.