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A fruit of the gourd family native to the Western Hemisphere. Wide variety in size, shape, and color. Generally two categories: summer squash and winter squash. Summer squash have thin, edible skins and soft seeds. The flesh has a mild flavor and does not require long cooking. Winter squash have hard, thick skins and seeds. The flesh is firmer and requires longer cooking.
Season: available year-round
How to select: Look for a solid heavy squash free from bruises and a firm stem.
How to store: Summer Squash should be refrigerated in a plastic bag for a maximum of 5 days. Winter Squash will keep for one week at room temperature, and up to one to two months in a cool, dark, well-ventilated place.
How to prepare: Summer Squash: steam, bake, saute or deep fry. Winter Squash: remove seeds then bake, steam or simmer.
|Calculated for 1 medium|
|Amount Per Serving||%DV|
|Calories from Fat 3||(10%)|
|Total Fat 0.4g||0%|
|Saturated Fat 0.1g||0%|
|Monounsaturated Fat 0.0g|
|Polyunsaturated Fat 0.2g|
|Trans Fat 0.0g|
|Total Carbohydrate 6.6g||2%|
|Dietary Fiber 2.2g||8%|