Squash of nearly any variety are a low-calorie, low-carb source of vitamins A and C. Certain squash preparation methods, such as grilling or baking, often call for added fats that not only raise the calorie number, but also disguise the delicate squash flavor. Juicing provides a relatively foolproof way to get the nutrients of the fruit in an easy-to-consume drink. Most electric juicers automatically separate the juice and pulp into separate containers.
Rinse the squash under running water to remove dirt and dust. Peel the skin off the squash with a vegetable peeler.
Cut the squash into 1/2-inch-thick strips, between 3 and 4 inches long. The strips make the squash more manageable during the juicing process. This is especially useful for squash varieties with hard flesh.
Set up the juicer according to the directions of the particular model. Double-check to make sure each piece of the juicer is in place before you plug it in.
Plug in the juicer and turn it on. Drop a small handful of the squash strips into the feeding tube. Push the squash down into the juicer using the food pusher, if your juicer has this device. The juice should automatically drip into the large juice container and the pulp into a smaller, separate container.
Add another small handful once the first batch is juiced. Repeat the process until all of the squash strips go through the juicer.