Squash Benefits and Recipes

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Squash provides several nutritional benefits. There are also different ways to prepare squash. I love sautéed squash. Below I have listed the benefits of squash along with some recipes for you to try.

  • It boost the immune system.
  • Helps to improve bone and eye health.
  • Aids in improving blood circulation.
  • Reduces the risk of lung cancer.
  • It’s a good source of B complex vitamins.
  • Contains Vitamin C and Magnesium.
  • Provides fiber and potassium.
  • The seeds are high in anti-parasitic,anti-fungal ,and anti-microbial properties.
  • Great for weight loss.
  • High in Vitamin A and antioxidants.

Try these recipes!

Grilled Squash and Zucchini

Grilled Squash and Zucchini

Ingredients

  • 1 yellow squash, sliced
  • 1 zucchini, sliced
  • 1 lemon, zested and juiced
  • 1 tablespoon unsalted butter, cut into chunks
  • 1 teaspoon kosher salt
  • 1 tablespoon ground black pepper, or to taste
  • 1 teaspoon cayenne pepper, or to taste

Directions

  1. Preheat grill for medium heat and lightly oil the grate.
  2. Place yellow squash and zucchini on a square of aluminum foil; sprinkle with lemon zest, lemon juice, and butter. Season with salt, black pepper, and cayenne pepper. Wrap the aluminum foil over the vegetables.
  3. Cook vegetables on the preheated grill until tender, about 30 minutes.

                                                                             Garlic Vegetable Medley 

Garlic Vegetable Saute

Ingredients

  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 3 cloves garlic, finely minced
  • 1 jalapeno pepper, seeds and ribs removed, minced
  • 2 zucchini, halved lengthwise and sliced
  • 1 yellow bell pepper, cut into chunks
  • 1 red bell pepper, cut into chunks
  • 1 shallot, sliced
  • 1/4 teaspoon salt
  • freshly ground black pepper to taste
  • 1 pinch paprika

Directions

  1. Heat olive oil and butter in a large skillet; cook and stir garlic and jalapeno in hot skillet until softened, about 5 minutes. Add zucchini, yellow bell pepper, red bell pepper, and shallot; continue to cook and stir until tender, about 5 minutes more. Season with salt, pepper, and paprika.
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