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This bright and cheerful dish offers a delightful new way to prepare summer squash and carrots. —Sarah Gamboa, Holland, Michigan
This recipe is:
Quick
Diabetic Friendly
Nutritional Facts 3/4 cup equals 72 calories, 4 g fat (1 g saturated fat), 0 cholesterol, 138 mg sodium, 8 g carbohydrate, 2 g fiber, 2 g protein. Diabetic Exchanges: 1 vegetable, 1 fat.
Originally published as Squash & Carrot Saute in Simple & Delicious February/March 2011, p28
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