Squash a yellow riches in Vitamin A, for good eye site.
I cooked this thing for the first time, what happened is, i have only a squash at hand, i can‘t buy shrimp and coconut milk to add to squash because its late in the evening i don’t know what to do on the squash, after looking around i found, a canned of sardines in our kitchen cabinet, i said, why i cook this squash with a sardine, how is it taste, so this is, taste good, simple recipe.
1/2 kl squash, 1 onion, garlic, oil, salt, 1can of sardine in tomatoes sauce. and seasoning.
Peel the skin of squash, (other want it with skin) slice it in medium size, set aside, (wash it first) in a pan put oil, saute onion and garlic then put the slice squash, stir it with spoon again and again after a minutes put the sardines, mix it then put a water level to the amount of the squash, or almost covered the squash, put salt then let it to boil until the squash become tender add seasoning according to your taste.
Yes its good! good for bread or rice with orange juice.
Tips: if you put lot of salt unintentionally and it become salty. just put a little brown sugar o any amount according to your taste, just to lessen the salty taste. don‘t put water a natural taste of food will gone. next time make sure the amount of salt you will put.
Sugar is sucrose in the form of small crystals obtained from sugar cane or sugar beet and used to sweeten food or drinks.,
Sucrose is a sweet crystalline dextrorotatory disaccharide sugar C12H22O11 that occurs naturally in the most plans and is obtained commercially especially from sugarcane or sugar beets.
Short History of Squash
Squash is considered a vegetable. Different varieties of squash are classified according to their growing seasons. The two main categories of squash are winter squash and summer squash. The many varieties of squash were a staple among early Native American tribes, and the plant originated in the Americas. As more and more Europeans began to settle in the Western Hemisphere and trade increased between North and South America, new types of squash were cross-cultivated. Early settlers also grew their own plots of squash, including founding fathers Thomas Jefferson and George Washington. Squash continues to be grown in many family and commercial gardens to this day, and offers many health benefits for those who consume it.
Nutrients of Squash
Squash is one of the most nutrient-rich vegetables there are. Summer squash often contains much more water than denser varieties of winter squash. For this reason, winter squash is considered to have many more health benefits and is packed with more nutrients. However, summer squash is still very beneficial, if it is cooked appropriately. Squash that is baked or steamed is better able to retain its nutrient rich properties and health benefits. Boiling squash or adding more water than necessary when cooking squash depletes many of these nutrients.
All varieties of squash are rich in carotene. Carotene has been proven to be beneficial at preventing cancer and lung disease. The carotene from squash can also help prevent high blood pressure, heart disease, and type 2 diabetes. In the summer months, the health benefits of squash include protecting against the damaging effects of sun exposure and preventing dehydration. The juice from summer squash has also been proven to be just as effective as some varieties of winter squash in preventing cell mutations in the protection against cancer.
Since both winter and summer squash varieties are rich in B vitamins, they can also help to reverse many of the damaging effects of stress on the body and further prevent other types of illness. Squash is also a good source of vitamin C, which helps to boost the immune system, prevent colds, and help fight allergies. The rinds of many squash are also a good source of fiber, which aids in proper digestion and is a vital element in preventing many types of disease. It is important if you eat squash to also eat the peel or rind.
Other nutrients found in squash include potassium and niacin. One of the most important beneficial nutrients of squash is one that has only recently been discovered. Squash is known to contain coumarins. Although coumarins are not anticoagulants per se, they interact with other nutrients to work as anticoagulants in the body. This means that squash can potentially have blood thinning effects, which can be beneficial for those with high blood pressure or poor circulation. In addition, this property can provide added protection against heart disease.