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I have a medium sized yellow summer squash at home that I need to use before it goes bad. I'm going to have grilled chicken breast and then use the squash as some kind of side.

Here's my question: When you peel and cut the squash before you cook it, are you supposed to remove the seeds? Like scoop them out? Or will they taste just fine if I just peel, slice, and throw the sliced squash on the grill?
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they shall taste fantastic with the seeds, but I don't like big seeds so I eat around them after its cooked haha. throw some salt on them when you put them on the grill (assuming salt is not a big problem for you) and they will taste even better
Hmmm ok good idea! I drink about 3 liters of water a day if not more so right now salt isnt an issue for me so I'll just season them up!
little squashes are the best because the seeds are little too..and the squash is nice and tender
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You don't have to peel them.  Actually, I've never even heard of doing that....

We grill ALL THE TIME, and just rinse them off, cut in slices, season with seasoned salt, put in tin foil and throw on the grill.  They are yummy Smile

Oh really? I just always assumed that you have to take the peel off, because it looks kind of waxy and I almost always peel my eggplant for some reason lol maybe im just weird

I also love just cutting it up and boiling or steaming it. When it's tender, add a little salt, pepper, and ICBINB spray and it's to die for! This is only if its yellow squash!

leave skin on. just dont eat the skin
I wash them to remove any applied wax or chemicals, then cut them in half and scoop out the seeds (if the squash is large, like a pumpkin, but not if it is small like a zucchini) and roast or grill slices.

I eat the skin.

Hmmmmm---summer squash--EASY recipe an old boyfriend made for me...

squash (yellow or zucchini), mushrooms, onion, garlic

wash squash and then cut in 3" pieces. Cut pieces into "sticks" (think carrot sticks). wash mushrooms (or whatever you do to a mushroom!) and slice. slice onions into strips. Add crushed garlic. Saute all in olive oil and sprinkle Italian Seasoning (salt and pepper to taste). REALLY yummy if you DON'T overcook.

is summer squash same as zucchini?

~H~

We planted yellow squash in our garden this summer and have been eating tons of it.  Sometimes I slice it, brush it with a little olive oil and salt and pepper and grill it.  Sometimes I dice it up and throw it in with pasta that I'm cooking.  I've mixed it up with the ricotta cheese when making lasagna.  It can also be used in place of zucchini in tons of recipes - ie - zucchini/squash bread, zucchini/squash cookies, etc.  Enjoy!

these are great suggestions...the more onions and shrooms the better.

Never peel anything unless you have to. My mother used to peel eggplant which is such a waste. They call it "aubergine" for the color of the skin! Anyway I was daring one time and didn't peel it and whoop! you can eat it. not a problem.

Course I eat potato skins (on the potato, not those cheesy, fatty appetizer thingys)--sweetpotatoes, too. Carrots, apples, bell peppers, tomatoes, cucumbers, zucchini: some people used to peel them, but the peeling is where the vitamins are, and lots of fiber. Peel me a grape!

Now winter squash like acorn, butternut, pumpkin--you might not eat the peel on those. Onion & garlic: peel those definitely. Mango, avocado, red bananas.

I've heard of people eating banana peel, and I've seen a person or 2 eat tangerine, orange peels. Tangerine peels are not bitter, they are kinda good. Grandma used to make watermelon rind pickle that was wonderful. Orange marmalade contains peels.

I always scoop out the seeds and the stringy bits inside. Chop in half and bake at 400 degrees for 45 minutes or so with a little butter (bad I know) and garlic salt. No need to peel it, but I certainly wouldn't eat that tough skin.

I leave the skin on AND eat it. :) Good source of nutrients, and it tastes like the rest of the squash. It comes out quite tender when the squash is cooked through. It's not poisonous or anything.

I cut my squash into long, thin sticks, and saute in a tbsp of sunflower oil (per about 2 squash) with some salt (and sometimes pepper).

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