Summer Squash

Summer squash is in season!  Summer squash is a category that encompasses many types of squash including: zucchini (zucchini can be yellow or green), patty pan, yellow squash, sunburst squash, chayote squash, opo squash, crookneck squash, etc.  An easy way to tell yellow squash from yellow zucchini is that yellow squash is “ribbed” and yellow zucchini is smooth and without ridges.  Yellow squash has a more mild flavor than green zucchini and is often more acceptable to children.  Yellow squash and green zucchini were used in the Summer Squash Spaghetti recipe below.  Any kind of summer squash could be used.

Summer squash is harvested when it is tender, before the rind and seeds become hard.  Choose squash that is shiny, has bright colored skin, and that is firm and free of spots, bruises, and cracks.  When squash gets too large it is fibrous and has a bitter flavor.  Summer squash can be eaten raw or cooked.  It can be baked, steamed, sautéed, grilled, and deep fat fried.

The skin is edible and contains many of the vegetables nutrients.  Store squash in the refrigerator up to five days.  To extend its “shelf life” don’t wash with water until you are ready to use.  Add summer squash to salads, soups, sandwiches and pasta.  Involve your children in grating zucchini and using it to make muffins, or breads.  Check out this past Nutrition Know How article for a fun zucchini muffin recipe.  Zucchini can also be frozen and used at a later date, Nutrition Know How’s Nancy Urbanec shows you how.

julienne cut summer squash

This fall watch for our winter squash article. Winter squash includes acorn squash, butternut squash, spaghetti squash , etc. and are harvested in late fall.

Summer Squash Spaghetti
 
Ingredients
  • ½ box whole grain pasta
  • 2 cups summer squash, julienne cut (as pictured above)
  • ½ cup parmesan cheese
  • 3 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon dried basil
  • 1 teaspoon crushed red pepper flakes
  • ½ teaspoon black pepper
Instructions
  1. Boil pasta until cooked, place in a strainer/colander to drain water. Rinse pasta under cold running water, place pasta in a medium size bowl and set aside.
  2. Julienne cut summer squash and sauté in 1 tablespoon olive oil. Cook until tender.
  3. Add summer squash and remaining ingredients to the bowl of pasta, mix well.
  4. Serve immediately or refrigerate until serving.
 

Related Posts

Comments are closed.