Is it safe to eat squash raw?
Summer squash is a mainstay in many WW recipes, it's tasty, healthy, and economical.Here's what you need to know about cooking with SmartPoints.
Pick out vegetables that are small to medium in size.There are larger versions that can be seedy.Vegetables that are small tend to be sweeter.
There are many squash varieties with flowers.Most of us know these can be stuffed and then fried.They can be eaten raw, stuffed with herbed, or shredded into salads.
The flowers don't last very long.You can use them the day you buy them.If you find squash blossoms, look for open blooms that are not brown or withering.Store in a cold place.Before you prepare them, wash them.
There are many different types of summer squash, but we've broken them down into six simple subsets.
The chayote is a popular vegetable in Asian and southwestern cooking.You would come up with a flavor if you combined cucumber, kohlrabi, and zucchini.Chayotes are pale green with a characteristic "puckered grin" on one end or puckered strips down the side of the vegetable.They can be eaten raw.The skin can be peeled before cooking or even slipped off after.When boiled or roasted, the large seed is a nutty, slightly bitter delicacy.
This summer squash has a long neck and a bottle-shaped end.It's sweet, aromatic, and almost always yellow, although green and even green-and-yellow striped varieties will show up at farmers' markets.Straightneck squashes are a variation of the yellow ones.Cut them in half and grill them like steaks.
The pale or dark-green orbs can be very dense, with a thick, meaty flesh.The round shape of Globe squash is perfect for slicing into even disks to be used in casseroles or grilled as vegetarian "burger" patties.