100 Foods: Squash

While decluttering my bookcase I discovered a hidden gem: Parragon Books’ “100 Best Health Foods.”

This book takes an interesting, in-depth look at 100 amazing foods and discusses their healthy properties. That said, Parragon does not bother to go into any sort of detail as to which seasons the foods are from or where they are from, which is great… as the publisher is in the UK and I am not.

Also the recipes in this book are not necessarily for the busy on-the-go people or they don’t really make the healthy food the stand out in the completed dish.

My plan… I’m going to tackle these 100 health foods relative to their seasonality in my area (some are never seasonable here… but I will follow their seasons in the location in which they are grown) and find simple easy recipes that showcase the foods. Which could be great for amazing foods like plums… but not so great for anchovies…

Squash

Parragon does not mention what type of squash… just that all melons are good for you. The most recent squash that we have had around here is a spaghetti squash. Although zucchini is also a squash as are pumpkins.

Now with all squash you can bake the seeds just like pumpkin seeds. How awesome no? They could also be roasted and turned into almost a nut butter.

You can also eat the greens and flowers if you are so inclined

For larger squashes you can either bake them in the oven or steam the from the inside in the microwave. The microwave option is a bit scary as you have to carefully turn it every so often and check it for signs of rupture… you don’t want to have a large squash explode in your microwave you see. In the oven is the way I recommend… although it is easier to remove the seeds from an already mostly cooked squash.

There are too many different types of squash to break down the nutrition content.

How do you like your squash?

~Emme

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