“Let food be your medicine.” Hippocrates
I learned about this summer squash, Cucuzza – Sicilian Squash when recently my Italian friend Carmelina gave me a couple of those from her backyard. Italians say “However you cook it, it’s still just squash!” The best time to harvest them is when they are less than two feet long, before the skin is too hard and the seeds are too big. The interesting thing about this squash is that you can also eat the leaves of the vine. You make stew out of the squash (chunks of peeled squash, onion, tomatoes, garlic, olive oil, salt and pepper) and a few minutes before the cooking is over, you add a handfull of leaves in the pot. Then you use it as a souce over your pasta or chicken or even rice.
Squash is a general and vast term for a lot of ancient vegatables. The health benefits of Sicilaian Squash, like others are high fiber and vitamins and minerals. It has vitamines like vitamine A, B, and C and minerals like calcium, iron, potassium, magnesium, zinc, and manganese. They are used for healthy digestion and releife of upset stomach. It has folate which is good for pregnant women and their babies. It increases immunity, has anti inflamatory effects, and it is good for diabetic people. It is good for healthy bone, lung, and heart and reduces blood pressure. So, if you have low blood pressure, be careful of the amount of squash in your food.
“Let’s always eat and drink healthful food and beverages and do it in moderation.” Dr. Sii
Si'Mama Cafe 