The Nutrition Behind Squash

The Nutrition Behind Squash


(whoosh) When you think
about healthy foods, what’s the first thing
that comes to mind? Spinach? Blueberries? Well, today we want to shine
the spotlight on something that may not have been
on your radar, squash. Jackie’s learning
why it should be part of your healthy diet. (upbeat instrumental music) (food processor whirring) – Hey guys, it’s Jackie,
and today we are talking all things squash, and so we’ve
got a registered dietitian and nutritionist here
to break it all down. Vicki, let’s start by
talking about the fact that squash is actually not
a vegetable, it’s a fruit. – Right, which many
people don’t realize that botanically speaking
squash is a fruit, they do grow on vines. But they really treat it as a vegetable in the culinary world. And there’s so much
nutritional value in squash that it’s amazing. – Let’s talk through what
some of those benefits are. – Absolutely. Yes, squash is
loaded with fiber, so it’s a good source of fiber. You get not many calories
for the nutrients. Potassium, which is great for
blood pressure, and magnesium. So they really do have a
lot of nutritional value, and plus they have folate,
which you want in obviously during pregnancy, and even
beyond for women’s health. – From a flavor perspective,
there’s a lot of different ways that
you can prepare it. There’s a lot of variety. You have a few examples here. – Yes, yes, and squash
is so versatile. Roast squash in the oven. I’ve got zucchini
spiralized here, which is so easy if you
have your own spiralizer. So you can buy–
– [Jackie] Very fun. – Squash in zig zags
too, so it makes it almost like a french
fry, kids love it. – And so there are so many different options
for preparation. You’re gonna show us one
of them today in a recipe. – Yes, yes, I’m super excited, we’re making a pesto
spaghetti squash. – [Jackie] Ooh. (upbeat instrumental music) – All right, so let’s start with the first step, the
spaghetti squash. – Spaghetti squash
is so easy to make. So you just cut the
spaghetti squash in half, and I’m just going to put
it in the oven 400 degrees, and I cover it with tinfoil,
little piece of tinfoil, to get it roasted well. – [Jackie] Okay, so you’ve
already done that step. – Yes. – Now you just scoop out
this spaghetti squash, which looks a lot
like spaghetti. – And then I’m gonna put
it right in this bowl here, super easy to do,
and add pesto to it. – Okay, so how do we
start with the pesto? – Okay, so for pesto we’re just gonna use our food processor, just add basil to
your food processor. And you use about
two cups of basil. Pulse it, just a bit. (food processor whirring) And then you’re gonna
add the pistachios. And then you wanna add
your Parmesan cheese. This is about a cup of Parmesan. Pulse it. (food processor whirring) Like that. Super easy. And then we’re going
to add our olive oil. And them I’m going to add a
little bit of garlic to this. We are going to add this
to our spaghetti squash. So you just literally,
from your food processor, add your pesto, and then you
can serve it warm or chilled. – So I think the main
takeaway is that there are a lot of ways we can incorporate
squash into our diets that add flavor and nutrition. – Absolutely, you know
squash is so nutrient dense. You get fiber, folic
acid, magnesium, and tons of flavor from all
these different types of squash. – All right, well thank
you so much. Vicki. And are you cooking
with squash at home? We wanna see what you’re making. Tag us on Instagram
at livinghealthytv.

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