This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

Fareway Dietitian Whitney Packebush talks squash.  Squash is in season now and is popular because not only is it loaded with vitamins and fiber but it can keep for months at a time.  If squash is kept out of heat or light, squash can keep up to three months.

Squash can be made with sweet or savory seasonings but brown sugar is a popular combination with squash.  For cooking squash, cut it in halves and scrape out the seeds.  If dried out overnight and baked in the oven, squash seeds can be eaten like pumpkin seeds.  To cook the squash, put the half in a bowl and cover it.  The squash can be microwaved for eight to 10 minutes or cooked in the oven for between 45 minutes to an hour.