Squash is a flowering vegetable and native to the Americas. In fact, its culinary history dates back to Mexico as far back as 5500 B.C.

Squash varies greatly in size, shape, color and flavor. In general, squash is divided into two categories — summer squash  and winter squash.

Summer squash – like crookneck, pattypan and zucchini – are quick cooking and have thin, edible skins, soft seeds, tender flesh and a high water content.

In contrast, Winter squash – including Acorn, Butternut, Hubbard, Spaghetti and Turban – have hard, skins and seeds and firm flesh which requires lengthy cooking.

Squash is a low calorie, low glycemic food that is versatile and can be cooked in a myriad of ways.

Antioxidant Score (ORAC)=180 and 396

*Summer squash, zucchini (180) and Winter squash, butternut (396)

Selecting and Storing Squash

Store squash in the crisper of the refrigerator. Use within 1 week.

Preferences: No Fish, No Red Meat, No Pork, No Eggs, No Shellfish, No Gluten, No Nuts, No Soy, No Dairy, No Poultry, No Molds, No Citrus, No Tubers, No Corn, No Yeast, No Peanuts, No Nightshade, No Legumes, No Grains,

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.

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