They are part of the squash family and are the summer variety so are in season in Australia now.  They come in yellow and more commonly known green.  They are high in carbohydrate, fibre, vitamin C (if eaten raw).  They contain potassium, magnesium and iron.  The yellow variety are high in Vitamin A.

They are extremely versatile with many ways of cooking/preparing them such as steaming, stuffing and baking, used raw in salads, dips, use in soups, make into fritters, bake into muffins/slices, grill them, stir fry them etc.  They can have a mild diuretic effect which can help with fluid retention or if difficulty urinating and can stimulate the intestines.  They are cooling and refreshing to have in summer.