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Summer Squash
Cucurbita pepo
Low FODMAP
Summer Seasonal
Vegetable
Fresh yellow summer squash

FODMAP/SIBO Rating

Safe

Serving Size Consideration: 1 cup chopped (120g)

Safe Serving Size: Up to 1.5 cups chopped (180g)

Active Compounds: Fructans and polyols in minimal amounts

Fermentation Level:
Very Low

Digestive Impact

Why it's problematic: Rarely problematic

Specific symptoms: Minimal to no digestive symptoms in most people

Typical reaction time frame: If reactions occur, typically within 0-2 hours

Individual variation: Very well tolerated by most individuals

Safe Alternatives

zucchini

Zucchini

cucumber

Cucumber

green beans

Green beans

Substitution ratio: 1:1 substitution in most recipes

Processing Effects

Cooking does not significantly affect FODMAP content

Can be frozen without increasing FODMAP levels

Stacking Considerations

Avoid combining with:

  • artichokes
  • asparagus
  • cauliflower
  • mushrooms

Safe complementary foods: Pairs well with carrots, tomatoes, and herbs

Reintroduction Guidelines
  1. Start with small portion (1/4 cup)
  2. If tolerated, increase to 1/2 cup
  3. Can typically be consumed daily if well tolerated

Signs of success: No digestive symptoms after consuming regular portions

Hidden Sources

Common products containing garlic:

  • mixed vegetable medleys
  • ratatouille
  • vegetable soups
  • stir-fries

Alternative names: yellow squash, crookneck squash, straightneck squash

Individual Variables

Factors affecting tolerance:

  • Overall digestive health
  • Preparation method
  • Portion size
  • Individual sensitivity to fiber

Tip: Start with well-cooked squash if you're sensitive to raw vegetables