For anyone who has grown a summer vegetable garden, or who frequents The Market, knows that summer squash is the one crop that is grown in abundance. Especially here in Texas.
But, did you know that these veggies pack a punch when it comes to all its health benefits? They are rich in anti-oxidants which keep our immune system healthy, and they have a concentration of beta-carotene's which help keep inflammation down.
Summer squashes are relatives of the melon and cucumber families and come in a variety of shapes and colors. Zucchini and yellow squash are the ones we see most often. This is one vegetable where it is OK to eat the whole thing; skin, meat and seeds. One can also eat the squash flowers!
They are full of nutrients. They are loaded with Vitamin A, C and B6. They are a rich source of magnesium, manganese, potassium and phosphorus. They are also a great source of fiber and riboflavin's.
What's great about summer squash, is how versatile it can be when it comes to cooking with it.
1. Slice it raw, and eat with hummus or other dips.
2. Grate it and add to salads, soups and sauces.
3. Slice and grill, delicious.
4. Dice and saute in some butter or olive oil.
5. Cut in half and stuff and bake.
6. Use a spiralizer and make grain free spaghetti.
These are just a few ways one can use summer squash. Be creative and have fun.
Come on by this Saturday, July 20th at 11:30 for some cooking demos where I will be featuring zucchini spaghetti.
Cheers,
Sandra
In-house Nutrition Consultant
