Squash are distinct from similar vegetables like cucumbers in that they have low shelf lives and are very -- as per their namesake -- squishy. An important factor in preparation to not wash the squash until it is time to eat it. As water bonds with the surface, the vegetable is quicker to spoil upon contact with liquids. Although squash can be eaten raw, its true taste is acquired when it is baked, steamed, or sauteed. Squash is rich in Vitamin C, dietary fiber, potassium, and beta carotene. Squashes come in two broad categories: summer and winter squash. A distinction between the two is that the seeds of summer squash are edible.