Gourds, those hard-shelled fruits – also known as squashes – that come from a flowering plant, are not just for decorative centerpieces and seasonal displays. Gourds are nutritious and naturally gluten-free. In addition to eating the gourd flesh – and in some cases the rind – you can eat gourd seeds, typically by cleaning and roasting them, just sprinkle with salt and pepper and enjoy.
Whether you call gourds a fruit or a vegetable, research shows the importance of eating plenty of vegetables and fruits to reduce chronic disease risk and improve health. Gourds contain “carotenoids,” the same pigment that turns carrots orange. Your body turns carotenoids into vitamin A which is good for vision and healthy skin. Gourds also contain other important vitamins and minerals, too.
While the uncooked gourd adds a decorative touch to the table, cooked gourds add visual appeal to the plate with their vibrant colors. Take advantage of their shapes and use them as vessels for stuffing. Scoop the seeds out of a cooked squash and get creative. For example, add rice with dried cranberries into the hollowed-out gourd for a beautiful way to serve a side dish.
Let’s take a closer look at gourds of various shapes, sizes, colors, and textures and learn why they can be healthy and delicious additions to gluten-free meals or even eaten as the main course over the next few days.
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