Cooking with Squash

The begin with let cut to the chase on what exactly is squash. Is it a fruit or a vegetable. It has seeds inside, like fruits do, so it is a fruit. These seeds come from the flower of the plant. Now you got it! This is why a tomato and an eggplant fall in this category also. Most squash have a mild flavor and even sometimes nutty with a smooth texture. They differ from what we normally consider to be a fruit because they are savory as opposed to sweet.

There are sixteen different types of squash and you really should make an effort to experience each one of them — I wrote that sentence with a big smile. While you might think that there is nothing nutritionally attractive about squash, I would start with versatility and I would end with taste.

Let’s whet your appetite with a list of popular squash:

1: Spaghetti

2: Acorn

3: Zucchini

4: Butternut

5: Yellow Crookneck Squash

6: Pumpkin

7. Pattypan

We could easily extend the list. However, it isn’t necessary when what we want to experience is what can we do with it. We can do a wide array of delicious applications that don’t include the stove top and water. The first two cooking methods that come to mind are grilling and baking.

The benefit besides being absolutely delicious is that squash are very filling and satisfying. They are high in fiber and minerals making them nutrient dense. They are low in carbohydrates. And without the butter, we have a low calorie, low fat meal that is a good dose of vitamin C & B with calcium, potassium and magnesium.

How does these antioxidants, vitamins and minerals benefit you? The prevent cellular damage caused by free radicals in your body.

This helps with keeping the blood health, fight disease, maintain bone health, support heart health, along with eye and skin health. You can only benefit from another serving. Eat up!