YOUR FRIENDS' ACTIVITY

    Seasonal Superfood: New squash recipes

    By | Shine Food – Mon, Aug 8, 2011 10:46 PM EDT

    WHY YOU WANT IT!

    It's packed with beneficial nutrients!
    Best right now, low-cal summer squash is contains 2 grams of protein per 1-cup serving and helps curb cravings.

    It's nature's sunblock!
    Squash is rich in beta-carotene, which helps make skin more resistant to harmful UV rays, keeping you looking youthful.

    It's a thirst-quencher, too!
    Ninety-five percent liquid, squash, when eaten raw, helps you stay hydrated in the heat of summer.


    WHAT TO LOOK FOR!

    Go small and heavy
    Choose smaller squash that have heft for their size, which means that they're moisture-packed, firm-fleshed, fresh and yummy!

    Don't sweat the scuffs
    The delicate skin is bound to get a light scratch or two on its journey from field to market. A quick rinse at home, and you're ready to start.


    TRY THESE RECIPES!

    Grilled Ratatouille Boats
    4 Servings | Prep 15 min | Cook 25 min

    Ingredients:
    2 zucchini, halved lengthwise * 3 tbsp. EVOO * 1 onion, chopped * 2 cloves garlic, grated * 1 eggplant, cubed * 2 tomatoes, chopped * 1/4 cup chopped parsley * Salt and pepper * 1/3 cup shredded mozzarella cheese

    Directions:
    1. Scoop balls of flesh from the center of the zucchini to create boats; reserve the flesh balls. Preheat a grill to medium-high.
    2. Heat 1 tbsp. EVOO in a large skillet over medium heat; add the onion and cook for 5 minutes. Stir in the garlic and cook for 1 minute. Add the remaining 2 tbsp. EVOO, the eggplant and zucchini balls; cover and cook for 8 minutes. Add the tomatoes and cook, stirring, until the mixture is thick, about 5 minutes. Stir in the parsley; season with salt and pepper.
    3. Fill the zucchini shells with the ratatouille, sprinkle with the cheese and grill, covered, over medium-high until the cheese is melted and the shells are slightly softened.
    Get tips, tricks and more out of the recipe »

    Vegged-Up Oatmeal Cookies
    Get the recipe »




    Summer "Squash-amole"
    Get the recipe »




    Mellow Yellow Margaritas
    Get the recipe »





    Cheesy Summer Squash Spirals
    Get the recipe »




    Zucchini-and- Potato Pancakes
    Get the recipe »




    Summer Fried Rice
    Get the recipe »




    Squash Slaw
    Get the recipe »




    By Katie Barreira | Photography by Jennifer Causey

    MORE LIKE THIS:
    How to shop for superfoods »
    The best superfoods for your 20s »
    The best superfoods for your 30s »
    The best superfoods for your 40s »

    SUPPER CLUB PICK

    • Childhood Favorites from the Shine Supper Club
      View Photos
      Childhood Favorites from the Shine Supper Club
      Childhood Favorites from the Shine Supper Club

      My after-school snack was a sacred ritual. I sat on the carpet in my parents' bedroom at a low table, the television turned to "I Dream of Jeannie," and ate a peanut butter and honey sandwich cut into neat squares. I wasn't fussy about crusts. I just loved the sticky pairing of creamy peanut butter with syrupy golden sweetness drizzled from a honey bear in diagonals across the soft white bread. Nothing else--save for maybe apples and peanut butter in a pinch--could have made for as sweet an