Squash and Broccoli Stir-Fry Recipe

Nutrition Facts

  • One serving:
  • Calories:
  • 113
  • Fat:
  • 7 g
  • Saturated Fat:
  • 0 g
  • Cholesterol:
  • 0 mg
  • Sodium:
  • 20 mg
  • Carbohydrate:
  • 13 g
  • Fiber:
  • 0 g
  • Protein:
  • 2 g
  • Diabetic Exchange:
  • 2 vegetable, 1-1/2 fat.


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Squash and Broccoli Stir-Fry

Country Woman

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

SERVINGS: 6

CATEGORY: Lower Fat

METHOD: Stir-Fry

TIME: Prep/Total Time: 20 min.

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.

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