Ka Wai Ola - Office of Hawaiian Affairs, Volume 9, Number 7, 1 July 1992 — ʻAi Pono, E Ola [ARTICLE+ILLUSTRATION]

ʻAi Pono, E Ola

By Terry Shintani, M.D.

Squash: a delicacy of Hawai'i

Was squash eaten as a food in old Hawai'i? Although there is little documentation, it is almost certain that this was the case. Claire Hughes, Native Hawaiian nutritionist and acting chief of the Nutrition branch, eonfirms this.

uourd, a type oi squash, was eommon īn ancient Hawai'i. The mature squash or gourd was allowed to harden and used as vessels and musical instruments such as the ipu. Thus we know that the kanaka maoli knew about and used the gourd and it is likely that the young gourd was eaten. I bring up the subject of squash because it is an often neglected food that is very tasty and easy to prepare. It is difficult to find the kind that was eaten in old Hawai'i, but our supermarkets are full of squash that are delicious substi-

tutes. It is also a food that could help promote weight loss and the prevention of diseases such as cancer and heart disease. Squash ranges in taste and consistency from very mild, watery, fibrous texture to a moderately sweet taste and smooth texture similar to sweet potato. A squash called spaghetti squash ean actually be used as a pasta dish. Summer squash including familiar items such as zucchini, are the ones that were mild in flavor. Winter squash is generally more hearty and has a stronger flavor. Squash is very filling, low in fat, high in fiber. The yellow and orange ones are very high in beta-carotene whieh is believed to be an anticancer nutrient. Here are some delicious examples. Baked Buttercup Squash 1 med. large buttercup squash pineh of sea salt 1/2 eup water Scrub squash, cut in half and remove seeds then

cut into quarters. Add water to baking dish, add sea salt, plaee squash in baking dish, cover and bake in 350 degree oven for 45 minutes or until squash tests tender when pierced with a toothpiek. Plaee in serving dish and serve. Steamed Greens and Summer Squash 2 big bunches kale greens, wash and ehop 2-3 med. summer squash pineh of sea salt water Pour about 1 1/2 inches of water into a pan, add a pineh of sea salt, then the greens, then the squash. Cover the pan and bring to a boil. Reduce flame to a medium heat and eook 5 to 8 minutes or until greens are just bright green and tender. Remove from pan, drain and serve. Dr. Shintani, physician and nutritionist, is the director of preventive medicine at the Wai'anae Coast Comprehensive Health. Center. A majority of its board and 18,000 clients are of Hawaiian ancestry.