Squash is considered a fruit botanically, because it has seeds on the inside of the part we eat.
There are over 100 different varieties of squash, from sweet (pumpkin) to not so sweet (crooked neck)
Squash (Zucchini) has no flavor, therefore you can add it to anything and it will absorb whatever the predominant flavor is.
Although zucchini and Mexican squash look similar and can be used interchangeably, one is from Italy and the other is from Mesoamerica. With both having a known ancestor dating back over 7000 years.
Squash (zucchini) adds fiber, water and bulk to foods with very little calories.
Contains folate, vitamin A, and potassium.
Other types of squash, particularly the orange and red flesh varieties, like butternut or pumpkin, are chock full of beta carotene.
For calabacitas, when stewing tomatoes and garlic and onions together, nutrition is amplified. There is a mysterious chemical reaction that takes place that makes vitamins and minerals more bio-available.