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Savoring Squash
Savoring Squash

Savoring Squash:

How to Select, Store & Spiralize

Whether freshly picked from your garden or our produce department, zucchini and yellow squash are abundant this time of year. Make the most of this versatile veggie with our tips and tasty ideas.

What’s the Difference Between Zucchini and Yellow Squash?
You can use zucchini and yellow squash interchangeably. The only differences, besides the color, are that yellow squash has a larger bottom, a curved neck and more seeds than zucchini. Showcase both varieties in an array of dishes such as gratins, frittatas, salads and stir-fries. Raw squash is great paired with yogurt-dill sauce for dipping or baked in the oven for zucchini chips served alongside marinara sauce.

Select It: For the best flavor, select medium-sized varieties (between 6 and 8 inches long) with glossy skin. Avoid squash with wrinkled skin and soft spots. 

Store It: Keep the squash whole, dry and unwashed in the refrigerator. Store in a plastic or paper bag with one end open for air circulation and store for one to two weeks.

Spiralize It: Turning zucchini into “zoodles” offers a trendy, lower-calorie alternative to pasta that’s ready in minutes. Create these gluten-free and carb-friendly veggie noodles using a few different kitchen tools and techniques; simply spiralize, sauté with garlic and olive oil, then top with your favorite sauce and serve!

> Spiralizer Tool: Some handheld spiralizing tools require twisting the squash to create noodles, while other countertop varieties hold the vegetable in place while you turn the handle.

> Vegetable Peeler: For a wide noodle, use a peeler by placing it on the edge of the squash and drawing it towards you. The more pressure you apply, the thicker your squash noodles will be.

> Box Grater: This method creates shorter noodles than a spiralizer or peeler. Simply use the largest size holes and grate the squash lengthwise down the grater.

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