About

Purpose

The purpose of this lesson is to introduce a new food to the children in your classroom. The more times children are exposed to new foods, the more likely they are to eat and enjoy these foods in the future.

Overview

In this lesson, children will taste test different varieties of squash.

  1. Children will complete the second of four squash tasting experiences.
  2. Children will describe if different colored squashs are similar or different with regard to appearance, smell and taste.

Teaching Objectives

  1. Teachers will model healthy eating behavior for children.

Teaching Tips

  • Both varieties of squash can be prepared earlier in the day or the day before and re-heated for the lesson.
  • Some children may not want to try even small samples of squash. Encourage each child in your classroom to try at least one bite of both varieties.
  • The more times children are exposed to new foods the more likely they are to like the new food.
  • Children are more likely to try a new food if you model the behavior!

Prep Info

knife and cutting board

Equipment Required

materials

Materials/Supplies

* Optional

Before the Lesson

  • Prepare samples of both types of squash for each child.

An easy way to prepare baked acorn squash:

  1. Heat oven to 350 degrees.
  2. Wash outside of acorn squash and cut in half, removing all seeds.
  3. Place halves on a baking sheet hollowed side up and bake (about 60 minutes) until tender. (Baking time may vary depending on size of squash.)
  4. Scoop out samples of squash for each child.

An easy way to prepare baked spaghetti squash:

  1. Heat oven to 350 degrees.
  2. Wash outside of spaghetti squash and cut in half, removing all seeds. Place squash halves in a baking dish, cut sides facing down.
  3. Add ½ inch of water and bake in oven for 40–45 minutes or until squash is tender. (Baking time may vary depending on size of squash.)
  4. The spaghetti squash is done baking when you can pull spaghetti-like strands by scraping the walls of the squash with a fork.
  5. Scoop out samples of squash for each child.

Activity

Introduction

This activity will work well at tables in small groups. Each table should have two plates: one with samples of acorn squash and one with samples of spaghetti squash.

Words to Use

Activity Description

  1. Gather the children in small groups at their tables after they have washed their hands.
  2. Ask the children what food is in the middle of the table. Remind the children of when they were food detectives. The children may recognize the acorn squash, but not the spaghetti squash.
  3. Inform the children that there are many types of squash. Inform your classroom that the other food on the table is another type of squash called spaghetti squash. Ask the children how the two types of squash look the same and look different.
  4. Instruct each child to take a sample of acorn squash.
  5. After every child has a sample, ask the children to smell the acorn squash. Ask the children how the acorn squash smells.
  6. Encourage each child to take at least one bite of acorn squash.
  7. After everyone has smelled and tasted the sample, ask the class if they liked it.
  8. Repeat this process for the spaghetti squash.
  9. Ask the children if the different types of squash look the same or look different, smell the same or smell different, taste the same or taste different.

Summary

Enrichment

Expand the vocabulary of the children in your classroom by showing pictures and naming the different varieties of squash. Examples could include acorn, spaghetti, autumn, banana, buttercup, etc.

Attention Teachers!

Following this activity, please fill out the teacher’s weekly log form for this lesson.

Weekly Log

Attention Teachers!

Following this activity, please fill out the teacher’s weekly log form for this lesson.