Dishes with squash - 9 cooking recipes

Almost siblings, zucchini, zucchini, and squash are identical in chemical composition. Which affects their taste. Like all pumpkin plants, to which they belong, they all have a good set of vitamins and microelements: C, B1, B2, B3, B6, B9, PP, phosphorus, potassium, calcium. Plus they have an excellent perk in their arsenal: the ability to rid the body of excess moisture. Well, the low calorie content, which for squash is only 18 units, turns this product into an ideal ingredient for connoisseurs of a slim figure and a healthy lifestyle. By the way, the pumpkin vegetables listed above also remove cholesterol and salts from the body.

With a delicate, not yet roughened skin, squash can be added to a dish without peeling. But you need to wash it, even if it was picked from your personal garden. It is good as separate side dishes, suitable for meat and chicken. And also as an additional ingredient in a number of dishes: soups, casseroles, goulash, stews.

Question: if it tastes indistinguishable from its closest relatives, what then makes it unique? The answer is quite simple: in shape!

The bowl-shaped shape of the squash is ideal for stuffing. You don’t even need to cut it for this, as is the case with zucchini. Just cut off the top and scrape out the inside as you do with a pumpkin. You can add whatever you want inside: minced meat or chicken, cereals, legumes, mushrooms. Small vegetable sizes are suitable for portioned serving, and large ones - for general serving.

Also, squash contains more tender pulp, free from seeds, than zucchini. This makes it the best candidate for pickling and marinades - that is, for homemade preparations. Small, almost youthful squash look incredibly beautiful in 3-liter jars surrounded by cherry tomatoes and pickles.