#Acorn squash calories skin#

Skin that is easily nicked or scrapped means the squash is not fully ripe.Д«ecause acorn squash are picked at maturity, they can be stored in a cool, dry place for up to 3 months. If you are unsure about the quality of a squash, run your fingernail over it.

Those without a stem permit bacteria to enter the flesh. Choose a squash with a dry, cork like stem. Squash that are shiny have not reached maturity or have been waxed. The rind should be smooth with a matte or dull appearance.

#Acorn squash calories free#

When making your selection, look for a dry solid squash, heavy for its size and free of cuts and bruises. A serving is also an excellent source of manganese and a good source of iron, copper and calcium.ДЄlthough acorn squash can be found in grocery stores throughout the year, this small squash is best from early fall through winter. Acorn squash provides about 20% of the recommended intake for the B-vitamins thiamin and B6.ДЄcorn squash is an excellent source of magnesium and potassium, two minerals that play a role in blood pressure management, providing 88.2 mg and 896 mg, respectively. These little squash are also an excellent source of vitamin A providing 877 IUs or 18% of daily values. This serving also provides 2 grams of protein and 9 grams of fiber.ДЄ great source of vitamin C, acorn squash has 22.1 mg per serving, or 37% of the recommended daily intake. Provided no butter or brown sugar is added, a one cup serving of baked acorn squash is 115 calories. Inside the orange flesh can be best described as sweet, nutty and a bit peppery.ДЄcorn squash are a nutritious, filling and low-calorie addition to any meal. Reminiscent in shape to their namesake, the acorn, these little squash are most commonly a deep green, although recently golden and multi-colored varieties have become more readily available. From there, these squash spread across the Americas and were introduced to early European settlers by the Native Americans.ДЄbout 6 inches around and weighing anywhere from 1 to 3 pounds, acorn squash have a hard outside rind with distinctive ridges. Indigenous to North and Central America, scientists believe the acorn squash was first cultivated for its seeds about 10,000 years ago in what is today Mexico. This hard skin allows these varieties to keep for several months after a fall harvest. Unlike summer squash, winter squash are characterized by a hard outer skin that canвЂ™t be eaten. Acorn squash along with butternut, spaghetti, pumpkin and hubbard are considered winter squashes. A member of the Cucurbitaceae family, acorn squash is a relative of the melon and cucumber and is botanically classified as a fruit.