Health Benefits:

Aids in digestion
Aids in weight loss
Improves hair skin and nails
Increases stamina
May regulate heart rate
Provides energy


Serving size: 1 medium; Calories: 32; Fat: .4g; Cholesterol: 0mg; Sodium: 4mg; Carbs: 7g;Fiber:2g;  Sugars: 4.3g; Protein: 2.4g; Potassium: 14%DV; Vitamin A: 7%DV; Vitamin C: 25%DV; Calcium: 2%DV; Iron: 3%DV

Did You Know?

  • Squash belongs to the curcubit family that includes pumpkins, melons and zucchinis.
  • Zucchini is a green summer squash.
  • Freezing Summer squash: Wash it, cut off the ends, and slice or cube the squash. Blanch for three minutes, then immediately immerse in cold water and drain. Pack in freezer containers and freeze.

Ways to Eat:

  • Sauteed
  • Grilled
  • Roasted

Farming Trivia:

  • A squash weighing 962 lb. was grown by Steve Hoult of Stouffville, Ontario, Canada in 1997, and exhibited at The Royal Agricultural Winter Fair, Toronto, Canada on November 4, 1997.
  • Squash is a seasonal vegetable that is very susceptible to frost and heat damage.

Note: Always consult a physician for any specific health questions and concerns. Some of this information may be subject to change should there be any new findings from Federal Health Administration (FHA), Food & Drug Administration (FDA), American Medical Association (AMA), American Cancer Society (ACS), and / or other leading food, nutrition and medical advisors.