These caught my eye while grocery shopping this weekend. I never heard of them, had no idea what they were or how to use them so I thought to myself, what a great produce pick!
After a bit of research I discovered they are originally from South America but are now grown in the states and you can pretty much use them like zucchini.
When I cut into it I discovered mine was a bit firmer and crisper then zucchini. The texture actually reminded me of Jicama but not quite as sweet. So I diced it up and used it in my Sausage and Diced Veggie Skillet Recipe. The texture added a nice crunch.
I’ve read that you may want to peal it and not eat the seeds. From my experience (which mind you, is only 1 squash), the skin was fine when cooked and I didn’t even notice a seed. I’m thinking the one I chose happened to be young.
So onto the best part of this new find, ½ cup is only, get ready for this, 11 calories with 2 g of fiber! What a great veggie to add to recipes to bulk them up!
So if you used this neat squash please let us know your experience and if you haven’t, I recommend giving one a try if you can find them.
Picture and nutritional info stolen from http://www.fruitsandveggiesmatter.gov/month/exotic_vegetables.html