Squashes are used as a vegetable on most tables. They are actually fruit. As such they are perfect to eat during our low weeks.
Did you know that pumpkin is only .011gm per 100gm serving? Hubbard squash is a mere .001gm. In fact, the alpha-carotene found in pumpkin has direct anti-carcinogenic activity. In some studies it has the potential of being a more potent cancer inhibitor than even beta-carotene. The high fiber content may even help counteract chemotherapy induced constipation. Eating just a cup a day of mashed pumpkin provides more than 2.5 grams of fiber.
Be sure to only consume frozen or fresh squash for the most nutrients. Canned has been processed so may not contain all the nutrients it should, and we need all we can get. Pumpkin can be cooked or eaten raw. Yes, raw. You can put it in a smoothie, make a pie, pudding, even pasta if you want. Each pumpkin has it’s own unique flavor so taste test to decide if it’s one you will like eating raw.
Some squashes make better pasta substitutes than others. Cucumbers, for instance, but because they are so juicy they tend to dilute whatever you put on them. Zucchini is relatively drier so it solves the dilution problem a bit more. Kabocha tends to be a good choice for spiralizing in to pasta, it is fairly dry and mild in flavor.
Not all squashes can be or should be eaten raw so try a piece before deciding what to do with it. You will know if it should be eaten raw or in a cooked dish very quickly. Here I’ll get you started with some cooked recipes. Watch for more recipes coming soon.