What you can make with squash

Squash – one of the varieties of pumpkins, and an unusual scalloped shape. These vegetables are also sometimes called the disc or my grandmother's pumpkin. Squash can be yellow, green or white. This is one of those varieties of vegetables that have the most delicate taste in the immature form. They are stuffed, pickled, fried slices, boiled. Most recipes for pumpkin suitable for squash.

How to choose and prepare the squash

Choose squash neat shape, no dents and spots as darker and discolored. If you want to boil, fry or marinate the squash, pick the fruit smaller they will be ready faster. If you need vegetables for stuffing, then fit and the fruits larger.

The flesh of the squash is white and dense, the texture is similar to squash, but the taste for artichokes

Before cooking wash and dry the vegetables, cut off the stalk. If you're stuffed or pickled squash, that's enough. If you boil or fry them, cut into slices - cut the pumpkin in half and cut out the pieces, trying to keep the scalloped edge.

Squashes are a good source of magnesium, Niacin and vitamins A and C. One Cup of boiled Cup pumpkin contains about 20 to 30 calories and contains no fat.

How to prepare squash

There are many recipes pickled summer squash. Try to cook them with lemon and herbs, for the most piquant taste. You will need:
1 kilo of small zucchini;
- 1 ½ cups vinegar;
- 1 ½ cups boiled water;
- 1/3 Cup sliced shallots;
- 1 tablespoon coarse salt;
- 1 tablespoon of sugar;
- 1 tablespoon of black pepper;
- ½ Teaspoon crushed red pepper;
- 1 teaspoon of coriander seeds;
- 1 teaspoon of mustard seeds;
- 3 peeled garlic cloves;
- 1 Bay leaf;
- 4 sprigs of tarragon;
- 4 pen green onions;
- 3 slices of lemon.

In a small pot of preaently materials pour in the vinegar and water, add sugar, salt, black and red pepper, mustard seeds and coriander, garlic and Bay leaf. Bring to a boil, cook, stirring, until sugar and salt dissolved. Put half the washed and drained squash in a jar, put on top of the tarragon, shallots and slices of lemons. Add the remaining vegetables and pour the hot marinade. Can and marinate for 2-3 days. Store in the refrigerator.

How to roast a squash

If you want to bake the squash, cut them in slices. Make several punctures with a fork and place on a baking tray lined with parchment paper, drizzle with olive oil, season with salt, pepper, sprinkle with dried thyme, tarragon, parsley and bake in preheated to 180oC oven for 15-20 minutes.

Roasted slices of squash can be put in a salad, pasta, to serve as a side dish.

Stuffed squash

For squash suitable vegetable, meat, cereal filling. For a healthy diet the ideal pumpkin, stuffed with quinoa. Take:
- 8 small squash;
- 1 Cup prepared quinoa;
- ½ Cup sun-dried tomatoes;
- 2 tablespoons of olive oil;
- juice of ½ lemon;
- ½ Cup of chopped green Basil;
Sol.

Mix quinoa with chopped pieces of tomato, season with olive oil, lemon juice, salt and Basil. Mix well. Boil a large pot of water and put in boiling water squash. Cook them for 3-4 minutes, then cool under running water. Cut the stalk with a part of the fruit and remove part of the flesh. Nafarshiruyte quinoa, cover, and bake in preheated to 170оС the oven for 7-10 minutes.