We recently spotlighted pumpkin on #foodfriday, but it’s just one of 16 different types of squash. There are both summer and winter variety of which zucchini, butternut, spaghetti, acorn and Patty pan are some of the best known.
While all types of squash have a good amount of fiber, winter squash offers a wealth of potassium and magnesium that help maintain healthy blood pressure. Squash is rich in folate, vitamin C, calcium and the antioxidant beta-carotene that converts to vitamin A.
Which squash is best for you? Acorn squash has the most nutritional value, including more potassium than contained in two bananas. Butternut squash is the best pick for vitamin C and beta-carotene. While possessing the least amount of nutrients of the bunch, spaghetti squash can be a low-calorie and low-carb substitute for pasta.
Squash can be grilled, roasted, steamed and sautéed. Add it to soups, salads, quinoa, rice, stews, casseroles and baked goods. You can even toss some into your post-workout smoothie.