Although winter squashes are actually harvested in the fall, they are called “winter squashes” because they store well during the long, cold winter months. Most winter squash varieties have long shelf lives and can last in a cool, dry place for months at a time. They make a delicious and nutritious snack with a nut-like flavor. Winter squash like pumpkin and butternut squash have a tougher rind that is typically peeled and discarded. Have thin skins and can be eaten whole with skin. Summer squash, like zucchini or pattypan squash, Species, variety, and appearance of seeds. Their edible fruit, variously known as squash, pumpkin, or gourd depending on Vitamin A than most people need in a day – that’s Squash and butternut) are loaded with vitamin A. Both summerĪnd winter squashes are relatives of the melon family. Like tomatoes,Įggplants, avocados and cucumbers, squash isn’t the only plant that gets confused for a vegetable. But that’s not all… This amazing fruit also reduces chronic disease, improves digestion, lowers cholesterol, builds strong bones, reduces blood pressure, and so much more! InterestingĪnd it grows on herbaceous vines in the gourd family, Cucurbitaceae. Squash also works to protect the skin, the largest organ of the body. This fruit significantly minimizes the body’s vulnerability to heart attack and (Per 100 Gram Serving) Squash, winter, butternut 12 grams Squash, winter, acorn 11 grams Squash, winter, hubbard 9 grams Squash, winter, spaghetti 7 grams Squash, summer, crookneck and straightneck 4 grams Squash, summer, scallop 4 grams Squash, summer, yellow 3 grams HealthĪntioxidants in summer squash take care of the overall health of the Varieties of squash while following the Ketogenic lifestyle. The chart below ranks the carb content ofĮach type of squash from highest to lowest for comparison. We recommend swapping out these high carb varieties for Yellow Summer squash or Spaghetti squash. Eating too much of these types of squash could send you over your daily carb limit. This is an easy and beautiful Holiday side dish and since you can eat the skin, it’s easy to prepare and plate.This is too high for most Keto dieters. I added in pomegranate arils to offset the heat and bring in color and texture. It’s not as overbearing as dried sage and leaves a fragrant Autumn flavor that pairs well with sweeter foods. I grow it and it’s so bountiful in the garden right now and I’m finding lots of places to put it. I threw in some sage leaves in the last 15 minutes and then crumbled them over the squash. You can even leave out the heat altogether just don’t leave out the salt or it will be very bland. If you don’t have pepper jelly, you might have something like chili oil or Sriracha that you could add to the olive oil. In this recipe, I’ve glazed the slices with olive oil and pepper jelly because I wanted it to taste a little spicy. The edges are scalloped and it roasts in the oven so beautifully. Of course, healthy food needs to taste good, and acorn squash not only tastes great, it’s pretty. Check out the nutrition section of the recipe. Acorn squash also has a significant amount of Vitamin C, a good amount of Vitamin A, magnesium, thiamine and potassium. 1 cup is 13 net carbs.įiber is filling and helpful when the weather chills and we want more gut sticking, satisfying foods. I’m a mindful eater, not a dieter, but I pay attention to what I eat because healthy food tends to make me smile more.Īcorn squash at 58 calories for a few slices (1/4 of a squash) throws out a few more calories than some other squash varieties, but is loaded with fiber, at 9 grams per cup. Acorn squash is nutrition dense, tasty and adaptable, dresses up the table, and you can even eat the skin.
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