Why squash is good for you

Summer squash , as their name suggests, are at their peak during the summer months and are easy to prep, quick to cook, and versatile to use. While we know they're tasty, are zucchini, yellow squash, and other types of summer squash worth seeking out for their health benefits?

If you're wondering how do their nutritional values stack up against other summer vegetables, look no further: Here, we break down the health benefits of zucchini and yellow squash , looking at their pros and cons, and also provide you with plenty of cooking inspiration to get started.

Related: How to Choose and Store Produce. First, nutritional values do not vary much between the different varieties of summer squashes the broader category in which zucchini and yellow squash live, along with many other types! On the whole, summer squashes consist of about 95 percent water.

While this makes them a fantastic low-calorie vegetable containing just about 20 calories per cup , it also means they're not the most nutrient-dense vegetables out there. Stir over medium heat until thickened, about 5 minutes.

Stir in squash, cheese, and sage. Serve warm. Use a spoon to hollow out the center; discard seeds or rinse and save to roast later. In a small saucepan, melt butter.

Stir in syrup, salt, and spices. Pour some of the mix over the squash and toss to coat. Arrange squash on a baking sheet and pour remaining syrup mixture over the slices. Bake for 15 minutes.

Flip slices and bake until squash is tender, about 5 minutes longer. Nutrition information per serving: calories, 2 g fat, 1 g saturated fat, 24 g carbs, 5 g fiber, 6 g sugars 6 g added , 1 g protein, mg sodium.

If you like to make soup, an immersion blender is a good investment. We respect your privacy. All email addresses you provide will be used just for sending this story. Is Butternut Squash Good for You? By Sally Wadyka. Published November 5, Updated November 6, Photo: iStock. More on Healthy Eating. Are Sweet Potatoes Good for You? Is Dairy Good for You? This is a substance that supports red blood cell functions. Bell peppers are rich in vitamin C, which plays a role in immune function, energy, skin health, disease protection, and wound healing.

To prepare a delicious dish with yellow bell peppers, try marinating them. With hints of garlic, lemon, and oregano and mixed with an olive-oil marinade, these peppers are a great supplement to any appetizer platter or sandwich. The key is to not slather them with butter, sour cream, or a mound of cheese. One of the best things about potatoes, is how filling they are without a high calorie count.

Phosphorus is essential to the body. Minimize the oils and fats you add to potatoes to get the most nutritional benefit out of eating them. You can do this by boiling the potatoes, smashing them, and adding some subtle seasoning to create crispy on the outside, tender on the inside smashed potatoes.

Golden beets are heart healthy, and they also help the kidneys clear out toxins, lower cholesterol and blood pressure, and even treat fatigue. Like many yellow-colored fruits and veggies, golden beets are full of beta-carotene.

Once in the body, beta-carotene is transformed into vitamin A. Vitamin A is an essential nutrient that protects body cells against damage.

Roasted to perfection and tossed with fresh ingredients, lemon-herb roasted beets celebrates the natural sweetness of this root vegetable. Just a single cup of cooked pumpkin has more than percent of the recommended daily amount of vitamin A. Vitamin A is good for the human body, as it helps keep vision sharp. That same cup of pumpkin also contains lots of vitamin C — about 11 milligrams — which boosts your immune system, wards off colds, among numerous other health benefits.

Much like roasting, all you need for grilled squash is some oil and spices before tossing them on the grill for five minutes on each side. If your squash is nice and firm and fresh, you might enjoy it raw. I like to slice mine into carrot-sized sticks. They are great to dip into hummus, low-fat ranch, and other low-calorie yogurt dips.

Slice the tops off the squash, slice them in half, layer them -- skin side down -- on a roasting pan. Or use squash noodles in place of or in addition to zucchini in these Stir Fried Zucchini Noodles. Anything can be a french fry, right? Even squash. Cut yellow squash into longer wedges leave the skin on , and coat in garlic, panko, and parm.

What you'll be left with is a bowl full of Baked Garlic Parmesan Zucchini and Summer Squash Wedges that everyone will devour before they even hit the table. In a salad. Diced, sliced, noodled, ribboned, shredded -- whatever your squash fancy, add it to your favorite salad for a dash of color and nutrients. This Chopped Mediterranean Zucchini Salad is perfect with any kind of summer squash.

In baked goods. I know, I said it isn't typically done -- so I'm going to go head and do it myself. This Carrot and Zucchini Bread could just as easily have been made with yellow squash, as could these Zucchini , Feta, and Dill Muffins. They are not only savory, filling, and kid friendly but can easily be adapted by adding or subtracting any ingredients. Even -- you guessed it -- yellow squash. What are your favorite yellow squash recipes?

Get delicious, healthy recipes delivered each week right to your inbox. Add a Rating:. I always thought zucchini and yellow squash were the same. It was great to learn about their differences. We grow both in our garden and I can't wait to try some of these yellow squash recipes. We always just roast it, so it will be fun to try some new things. Are you sure you want to delete your comment?