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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, scallop squash is highly nutritious and low in calories. It is an excellent source of Vitamin C for immune support and manganese for bone health. Its high water and fiber content also promote healthy digestion and hydration.
Scallop squash is very light, containing only 18 calories and 3.84g of carbohydrates per 100g. It also provides about 1.2g of protein and a negligible 0.2g of fat, making it ideal for nutrient-dense, low-calorie meals.
Yes, scallop squash is very keto-friendly. With only 3.84g of total carbohydrates per 100g (and even fewer net carbs when fiber is subtracted), it is a great low-carb vegetable option for those on a ketogenic diet.
Yes, scallop squash can be eaten raw. It has a crisp, crunchy texture similar to a cucumber or zucchini, making it a refreshing addition to salads, slaws, or served with hummus as a snack.
Scallop squash has a mild, slightly sweet, and buttery flavor, very similar to zucchini or yellow summer squash. Because its flavor is subtle, it absorbs the seasonings and sauces it is cooked with very well.
No, you do not need to peel scallop squash. The skin is thin, tender, and completely edible, especially on smaller specimens. The skin also contains many of the vegetable's antioxidants and fiber.
Store scallop squash in a plastic bag in the refrigerator's crisper drawer. It is best used within 4 to 7 days. Avoid washing the squash until you are ready to use it, as excess moisture can lead to faster spoilage.
raw scallop squash is a versatile ingredient found in cuisines around the world. With 18 calories per 100g and 1.2 grams of protein, it's a nutritious addition to many dishes.
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Browse recipes →Look for squash that feels firm and heavy for its size with bright, shiny skin. Avoid any that have soft spots, wrinkled skin, or visible mold, as these are signs that the squash is no longer fresh.
Yes, the seeds are edible and usually very tender in small to medium-sized squash. If you have a very large, overgrown scallop squash, the seeds may become tough and can be scooped out before cooking if preferred.
Yes, scallop squash is a natural vegetable and is inherently both gluten-free and vegan. It is a versatile ingredient for plant-based diets and those with gluten sensitivities.