Summer squash

How to select

Choose squash that is heavy for its size with a glossy appearance.

How to prepare

Yellow squash has a thin skin that does not require peeling. Simply wash, cut, and add to your favorite recipe.

How to store

Store fresh squash in the crisper drawer of your refrigerator.
Keep squash in a plastic bag or container to maintain moisture.

Peak season

Summer

Ways to use

Yellow squash can be used in place of zucchini for many recipes.
Saute and mix with whole-grain pasta, brown rice or quinoa.
Make a squash “boat” by cutting the shell in half lengthwise, scooping out the inside, and filling with cooked rice and ground beef. Bake in the oven.

Fun facts

Summer squashes are eaten whole while winter squashes often need the skin and seeds removed.
Summer squashes are related to melons.
Squash is a key part of indigenous diets.

Nutrition info and facts

A great source of vitamin C to help the immune system. High in vitamin A which can promote healthy eyes and skin. Provides potassium, an electrolyte that helps maintain fluid balance.

1 medium summer squash = 31 calories, 2 g protein, 7 g carbs, 2 g fiber, 29 g calcium, 33 mg magnesium, 75 mg phosphorus, 514 mg potassium, 33 mg vitamin C, 20 µg vitamin A