Ingredient Information

Squash

There are so many different kinds of squash that it’s almost like having to take a high school biology test. (Interestingly, they are biologically fruits and not vegetables.)

One favorite is the acorn squash. It is great roasted simply with a bit of butter and a touch maple syrup. This Roasted Acorn Squash recipe is a great example. As acorn squash ages, the skin turns a mottled orange yellow color, so choose those that are more green than yellow. It should be firm with no dark or gray spots and tapping it should result in a sound that is hollow, not dull.

There are a lot of recipes on the Web site that use butternut squash (try Butternut Squash Risotto). It has a sweet, nutty flavor similar to pumpkin. It is also similar to acorn squash in texture but usually sweeter. Choose smooth skinned butternut squash with no dark spots or blemishes. Both acorn and butternut squash are high in fiber — about 2 – 3 grams per cup of cubed squash.

Spaghetti squash is really fun. After cooking, the strands of the interior of the squash resemble spaghetti (hence the name). It makes great salads resembling pasta.

Choose a hard firm squash. It should feel pretty heavy for its size. As with other squash, avoid squash with soft spots or dark spots. Spaghetti squash is a light green color before it ripens into an even light yellow color. A four pound spaghetti squash will yield about five cups of “spaghetti.”

You do have to be a little careful cooking spaghetti squash. The skin is tougher and it’s a good idea to pierce it before putting it in the oven so that it doesn’t rupture. Let the squash cool a bit before cutting it in half. Scoop out the seeds and then the strands of squash.

Yellow squash, also called summer or crookneck squash, is so sweet and succulent. Look for medium sized squash no more than about eight inches long. Larger ones are tougher and dry. The skin should smooth and be unblemished. It is great in this Spring Bisque soup and the Roasted Parmesan Squash, but is great simply sliced into rounds and steamed.

The rules for choosing zucchini are the same as with other squash. It’s best to look for small to medium size but they should feel heavy in the hand. Large zucchini will be dry and have a woody texture. Blemished skin is a sign of age so choose those with smooth, bright green skins that feel firm to the touch.

Recipes using squash

Herbed Zucchini
Parmesan Squash
Parmesan Zucchini
Roasted Acorn Squash
Roasted Butternut Squash
Roasted Delicata Squash with Sage
Blue Cheese Acorn Squash
Roasted Butternut Squash with Green Onions
Curried Roasted Squash
Spicy Acorn Squash
Yellow Squash and Onions
Yellow Squash with Red Peppers
Warm Zucchini, Basil and Tomato Salad
Zucchini Salad
Zucchini with Sun Dried Tomatoes | Low Sodium Version
Acorn Squash Lasagna
Acorn Squash Pasta Bake
Butternut Squash Risotto | Coumadin Safe Version
Creamy Butternut Squash Mac and Cheese
Crustless Zucchini Quiche
Mona’s Sauteed Veggie Plate
Pumpkin Curry
Pumpkin Fettuccine Alfredo
Roasted Southwestern Acorn Squash | Low Sodium Version
Roasted Squash Tacos
Spaghetti with Zucchini and Tomatoes
Squash and Corn Tacos
Zucchini Balls
Zucchini Chèvre Risotto