It is a herbaceous plant, a variety of pumpkin. The elongated fruits can be green, yellow, or white in color. The flesh is so tender that young squash can be eaten raw, for example in salads. Squash is low in calories and easily digestible. Contains high amounts of mineral salts necessary for body metabolism, as well as vitamins A, B, C, potassium, calcium, iron, etc. Squash cooks very quickly. They can be fried, stewed, baked, steamed, used for making squash caviar, cream soups, stews, pancakes and muffins, added to salads, stuffed with other ingredients, marinated, used as a side dish for fish and meat dishes. Squash is even used for making compote and jam. The average weight of one squash is 300 grams.