Squash contain very few calories, no sodium, no cholesterol nor any saturated fat.

Summer squash is a source of vitamin 'C'.

Acorn squash, butternut squash and spaghetti squash, contain vitamins 'A' and 'B'; they also are a good source of fibres, calcium, iron and potassium.

Acorn squash:

Decorated with deep veins, this deep green with yellow spots squash is dense. Its light yellow flesh is delicate and quite smooth. Choose it quite long [5 inches / 12 cm and more] and quite big [6 to 8 inches / 15 to 20 cm all around]. It will keep for 30 to 50 days at room temperature.

To stuff an acorn squash: half it, remove all fibres and seeds, fill it with meat or a mixture of rice and vegetables.

Diced, it can be added to couscous, stews and any other dish of the kind.

Butternut squash:

This winter squash looks like a giant pear. Its skin, easy to peel, is soft and of a creamy colour. Its orange smooth flesh it more or less sweet. Choose a heavy, unbruised, still firm butternut squash, 8 to 12 inches [20 to 30 cm] long, approximately 5 inches [12 cm] wide at its base. It will keep for 30 to 50 days at room temperature.

It is usually sliced, breaded and fried before being sprinkled with cheese and broiled.

Spaghetti squash:

It got its name from the fact that it becomes almost like spaghetti when cooked. It usually weights approximately 4 1/2 pounds [2 kg]. Choose a spaghetti squash with a tough, thick skin, quite heavy in one's hand. It is sweet, with a little hazelnut taste. It will keep for up to 2 months, wrapped, at room temperature.

Rinse but do not peel; then pierce it with the tip of a knife. Bake in a preheated 350°F [180°C] oven for 90 minutes.

Serve with: melted butter flavored with basil, oregano or minced parsley, olive oil and Parmesan cheese.

Can be served instead of pasta.

Summer squash:

Its size vary from small to medium. Choose a firm, heavy in one's hand summer squash with a smooth, shiny, perfect skin.

Can be steamed, boiled or stir-fried in melted butter or oil, unpeeled, either whole, diced, cut into strips or sliced.

Can also be eaten raw with a dip.

Can be served as an appetizer, added raw to a grated salad or cooked, served a melted butter flavored with basil, oregano or dill.

Can be broiled.