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Also known as: crookneck squash
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, it is highly nutritious and low in calories. It is rich in Vitamin C for immune support, manganese for bone health, and antioxidants like lutein and zeaxanthin which promote eye health.
A 100g serving contains approximately 19 calories and 3.79g of carbohydrates. It is also very low in fat (0.39g) and provides about 1.04g of protein, making it a light and healthy vegetable option.
Yes, it is an excellent food for weight management. Its high water content and low calorie density allow you to eat a satisfying volume of food for very few calories, helping you stay full longer.
Yes, it is keto-friendly. With only 3.79g of total carbohydrates per 100g, it can easily fit into a low-carb or ketogenic diet when consumed in standard portion sizes.
Yes, boiled unsalted crookneck squash is naturally vegan and gluten-free. It contains no animal products or wheat, making it safe for those with celiac disease or those following a plant-based diet.
Slice the squash into uniform rounds or chunks and add them to boiling water. Cook for 3 to 5 minutes until tender but still slightly firm; overcooking can lead to a mushy texture. Drain well before serving.
It has a very mild, slightly sweet, and buttery flavor. Because it is boiled without salt, the taste is delicate, making it a versatile side dish that pairs well with various herbs and proteins.
boiled unsalted crookneck squash is a versatile ingredient found in cuisines around the world. With 19 calories per 100g and 1.04 grams of protein, it's a nutritious addition to many dishes.
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Browse recipes →No, you do not need to peel it. The yellow skin is thin, edible, and contains beneficial fiber and nutrients. Simply wash the squash thoroughly and trim the ends before slicing.
Stored in an airtight container, boiled crookneck squash will last for 3 to 5 days in the refrigerator. It is best to drain any excess liquid before storing to maintain the best texture.
Yes, you can freeze it for up to 10-12 months. However, because of its high water content, the texture will become much softer once thawed, making it better suited for soups or purees than as a standalone side dish.