Summer Squash

Also indexed as: Crookneck Squash, Pattypan Squash, Straightneck Squash, Yellow Crookneck Squash

Preparation, uses, and tips

Wash summer squash just before using. The tender, thin skins don’t need to be peeled. Because summer squash hold a lot of water, try cooking techniques that dry them out somewhat. Slice courgettes and crookneck squash lengthways, brush with olive oil, and roast with sliced onions and red sweet peppers.

Buying and storing tips

Summer squash can be found in the fruits and vegetables section of health food stores and supermarkets. Look for smaller, firm squash with bright, tender, blemish-free skin. Store squash refrigerated in a plastic bag for up to four days.

Varieties

The most common varieties of summer squash are crookneck, straightneck, pattypan, and courgettes.

Nutrition Highlights

Summer squash, 1 cup (135g) (raw)
Calories: 25
Protein: 1.22g
Carbohydrate: 5.25g
Total Fat: 0.31g
Fiber: 2.47g
*Good source of: Vitamin C (10.9mg)

*Foods that are an “excellent source” of a particular nutrient provide 20% or more of the Recommended Daily Value, based upon United States Department of Agriculture (USDA) guidelines. Foods that are a “good source” of a particular nutrient provide between 10 and 20% of the USDA Recommended Daily Value. Nutritional information and daily nutritional guidelines may vary in different countries. Please consult the appropriate organization in your country for specific nutritional values and the recommended daily guidelines.

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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or chemist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires August 2007.