CHOP Grant Parent Newsletter
July 2018 
Crookneck Squash
For the month of July your children will be learning about the the Crookneck Squash. Here are some fun ways to engage your child when they are at home. 

Fun Facts about Crookneck Squash

  • Crookneck squash is curved, not straight.

  • It is a light yellow color on the outside.

  • It grows on vines above the ground.

  • It starts from flat white seeds found inside the squash.

  • All parts of the crookneck squash can be eaten-peel, insides, and seeds.

  • It is thought to be one of the oldest types of summer squash.

Preparation Tips

  • Squash can be cut into slices or sticks and served with a dip.

  • It can be added to soups, salads, or cooked as a side dish.

  • Also, it can be baked into quick breads and muffins.

Produce Tips

  • Store squash in the refrigerator and eat or cook within a week to 10 days. 

Involve Kids in Cooking

  • They can wash and scrub carrots and squash.

  • They can dry spinach leaves with a paper towel or cloth after they have been washed.

  • They can combine the salad mixture, mix the dressing, and toss the salad and dressing together.  


Coloring Fun 

Download this fun Crookneck Squash Coloring Page

Explore and Discover
  • Counting Crookneck Squash Seeds

    • The adult cuts the squash in half.

    • Help your child count the number of seeds in each squash half.

    • With your child, draw a picture of one squash half and write out the number of seeds.

  • Crookneck Squash…A Look Inside

    • Talk with your child about the inside of the squash from the seed activity.

      • What color is the inside of the crookneck squash? (White) What does the inside of the crookneck squash look like? (Seeds and white flesh of the crookneck squash) How does the inside feel? (the flesh feels smooth and firm, the seeds feel like small, flat bumps) How does the crookneck squash smell? (Mild, earthy, or no smell)

Family Recipe

Crookneck Squash Pasta Salad

Preparation Time: 20 minutes, including cooking time
Serves: 10 child-size ½ cup servings
Serves: 5 adult-size 1 cup servings

  • ½ cup pasta (macaroni, rotini, small shells), uncooked
  • 1 small crookneck or yellow squash (approximately 1 cup)
  • 1 medium carrot (approximately ½ cup)
  • 1 ½ cups fresh spinach leaves, washed and dried, and stems removed
  • 4 oz low-fat or fat-free cheddar cheese, cubed (1 cup)
  Dressing Ingredients
  • 5 Tbsp reduced-fat or fat-free mayonnaise
  • 1 ½ Tbsp orange juice
  • ½ tsp dried sweet basil
  • ½ tsp prepared mustard
  • ½ tsp garlic powder
  • ¼ tsp black pepper

1. Cook pasta with water according to directions on the package.

2. Drain pasta. Chill in refrigerator if desired while preparing vegetables.

3. Wash the squash and carrots under cool tap water and scrub with a vegetable brush, trim ends and remove any bad spots. Do NOT peel either the squash or the carrots.

4. Dice the squash and shred the carrots then place them in a medium-size bowl.

5. Wash the fresh spinach in cool tap water with a salad spinner or colander and thoroughly dry. Remove stems and any bad leaves. Stack several spinach leaves on top of each other and roll together. Slice crosswise through the roll, making very thin slivers of spinach.

6. Add the pasta, spinach, and cheese to the squash-carrot mixture; toss to combine.

7. Make the dressing in a small bowl. Thoroughly blend mayonnaise, orange juice, dried basil, prepared mustard, garlic, and black pepper.

8. Pour dressing over the salad mixture and toss to evenly distribute the dressing.

9. Serve immediately or refrigerate and serve chilled.

Learn to make Squash "Zoodles", we skip the gadgets when creating this healthy alternative. 
CACFP website
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WIC website
WIC website
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Contact information for CACFP

Colorado Department of Public Health and Environment
Child and Adult Care Food Program
4300 Cherry Creek Drive South
Denver, CO  80246

P   303-692-2330      F   303-756-9926  

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