Mexican / Mediterranean Squash
[Calabacitas (Mexican); Lebanese squash; Kusa (Arabic); C. pepo]
This is a very common squash here in Southern California because of our
large Mexican and Mediterranean communities. It is very similar in
cooking properties to the Zucchini, and they are largely interchangeable
when exact flavor match is not needed. This squash has a milder flavor. Those
in the photo are at the stage of maturity when they are harvested and
marketed, about 2-1/4 diameter, 6 inches long, and weighing about 8 ounces.
Like Zucchini, they can get much larger and less suitable for recipes.
More on Squash.
Buying:
These are quite available here in Southern California,
especially in markets serving ethnic communities. If you can not find them
where you live use small Zucchini.
Cooking:
The rule is, don't overcook, you want
your slices or stuffed shells intact, cooked through, but still a little firm.
For this reason, dishes with squash of this type do not reheat at all well.
If our recipe will be reheated, use a Gourds
instead. Opo and Angled Luffa are commonly available in North America, and
Ash Gourd (Winter Melon) and Fuzzy Melon are very available in Asian markets.
Health & Nutrition
Like Zucchini, this squash is very
nutritious, with a good amount of vitamins, minerals, and antioxidants. It
also contains both soluble and insoluble fiber, which are good for digestion
and gut health.
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