Squash - Fresh from the Garden

They say Sam Spaghetti Squash is a pretty flexible guy...

We squash kinda like to take over things in the garden. Not like we're control freaks. Just extremely friendly!

Squash is native to Central America. It is one of the oldest cultivated plants, having been eaten for some 10,000 years. All parts of the young squash are edible, though the skin of a well-cured squash is hard enough to make eating it rather unpleasant and impractical.

Zucchini, yellow crookneck or straightneck, and patty pan squashes are all considered summer squashes (curcurbita pepo.) They are very high in water content and are best when consumed in the summer season, as they ripen.

Other are clearly identified as winter squashes. These include squashes from the species curcurbita maxima, curcurbita mixta, and curcurbita moschata — favorites such as butternut, buttercup, and hubbard. Winter squashes store well, and may be reliably kept for several months after picking.

Different sources vary in their classification of certain additional squashes from the curcurbita pepo group — notably the acorn and vegetable spaghetti. Some sources consider them summer squashes like the others of their species; other sources consider them winter squashes.

Summer squash is very high in water content, making it a low calorie and filling option. They also offer good nutrition, containing potassium, carotenes, and Vitamin C. Squash is a powerful cancer fighter.

Winter squash, owing to its orange flesh, is an even better source of carotenes, and therefore also an even anti-cancer resource.

Summer squash is generally regarded as having neutral energy. Winter squash is warming.

Please see your health provider for guidance on your own health program.

The squashes we normally call "squash" are usually served cooked. (Melons, technically, are from the same family and are usually eaten raw.)

Squash are extremely versatile! They can form the basis of a main dish, side dish, soup or dessert. Grated summer squash can even "fill in the cracks" of another dish, like chili or meatloaf -- providing nearly indetectable nutritious, inexpensive, low-calorie "volume."

Try this: Wash, then slice some yellow summer squash. Slice an onion, a bell pepper if you have it, and dice up a fresh tomato. In a big saute pan, heat a little olive oil and garlic. Stir-fry the vegetables until just tender. Add in some finely chopped basil and top with a little grated cheese. A quick & tasty side dish!

Squash — Try this: Cut a spaghetti squash in half, remove the seeds, and place cut side down in a baking pan with about 1/2" of water in it. Bake at 350º about 45 minutes until tender. Cool enough to handle. Remove flesh from skin. One serving = about 1/4 medium squash. This part may be done ahead. About 15 minutes before serving, cook some macaroni or noodles, about 1/2 cup per serving. In a large saute pan, cut up 1 piece of bacon per serving and cook; you may substitute a little olive oil. When bacon is cooked, add squash and toss to heat through. Drain noodles and add to squash mixture. Add one beaten egg per serving; toss to mix well. Cover for a minute or two until egg is cooked. Top with freshly grated black pepper and parmesan cheese. Enjoy!