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Squash and Broccoli Stir-Fry Recipe

Squash and Broccoli Stir-Fry Recipe photo by Taste of Home

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Meet the Cook: The first summer that my husband and I were retired, we had an abundance of squash. I was raised on a farm and taught nothing should go to waste, so I hunted in my recipe file and found this one. I've made it often ever since. Cooking's one of my favorite ways to have fun...if I live to be 100, I am sure there will still be many recipes in my "to-do" file. We also enjoy travel - with three children and eight grandchildren scattered, it's a good thing! -Erlene Cornelius, Spring City, Tennessee

This recipe is:

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Diabetic Friendly

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Squash and Broccoli Stir-Fry Recipe

Prep/Total Time: 20 min.

Yield: 6 Servings

20 20

Ingredients

1 tablespoon lemon juice
2 teaspoons honey
2 tablespoons vegetable oil
1 pound butternut squash, peeled, seeded and cut into 1/4-inch slices
1 garlic clove, minced
1/4 teaspoon ground ginger
1 cup fresh broccoli florets
1/2 cup bias-sliced celery
1/2 cup thinly sliced onion
2 tablespoons sunflower kernels

Directions

Combine lemon juice and honey; set aside. In a wok or large skillet, heat oil on medium-high. Add squash, garlic and ginger. Stir-fry about 3 minutes. Add the broccoli, celery and onion; stir-fry 3-4 minutes or until crisp-tender. Remove from heat and quickly toss with the honey mixture. Sprinkle with sunflower kernels. Serve immediately. Yield: 6 servings.

Nutritional Facts One serving equals 113 calories, 7 g fat (0 saturated fat), 0 cholesterol, 20 mg sodium, 13 g carbohydrate, 0 fiber, 2 g protein. Diabetic Exchanges: 2 vegetable, 1-1/2 fat.

Originally published as Squash and Broccoli Stir-Fry in Country Woman July/August 1992, p33

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Squash and Broccoli Stir-Fry

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Reviewed on Sep. 05, 2012 by Casmicand

This was a smash hit with my boyfriend. I omitted the sunflower kernels and added more lemon to the recipe. I ended up cooking the mix longer than stated, though I had a bit more squash than was called for. I highly recommend this recipe!

Reviewed on May. 22, 2012 by janeron

Excellent. I only had yellow squash and I like it cooked longer and omitted sunflower seeds. Will make again.

Reviewed on Jan. 26, 2012 by skywaitress

I am totally in love with butternut squash! This recipe is fantastic! Try it!