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Add Some Variety To Your Fall Meals With Squash
As seen on BCTV November 3/98
ADD SOME VARIETY TO YOUR FALL MEALS WITH SQUASH
Squash is considered to be a gourd and is in the same family as melons and cucumbers. There are summer varieties of squash which include zucchini and provide a mere 19 calories per cup as well as winter varieties. The winter varieties are in season now – acorn, buttercup, butternut, hubbard, pumpkin and spaghetti squash are a few examples. These vegetables supply about 50 calories per cup and are a great source of vitamins A and C. One cup of baked acorn squash even supplies about 90 mg of calcium.
Look for squash that is smooth, dry and free of cracks or soft spots. You can store squash in a cool dark place for up to 3 months.
To cook squash, poke several holes in it and bake whole at 350 degrees for about an hour. To speed things up you may prefer to cut it in halves or quarters and bake for 30 minutes. Peeled and cubed squash can also be cooked like most other vegetables – broiled, steamed, boiled or microwaved.
Season cooked squash with a touch of butter and perhaps a sprinkle of fresh herbs like basil or dill or spices like cinnamon or nutmeg. If you prefer skip the butter and serve squash with a tomato salsa!
Watch for the Eating for Energy segment every Tuesday on BCTV’s Noon News Hour!
Article written by Patricia Chuey and reprinted with permission