Both winter and summer squash star in this fun, colorful vegetable stir-fry. I've cooked in several restaurants and for many guests in my home, and this dish has been well-received for years.
Mary Beth LaFlamme, Eagle Bridge, New York
This recipe is:
Nutritional Facts 1 serving (1 cup) equals 97 calories, 6 g fat (2 g saturated fat), 8 mg cholesterol, 90 mg sodium, 10 g carbohydrate, 3 g fiber, 2 g protein.
Originally published as Two-Season Squash Medley in
Taste of Home
August/September 1997, p29
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Reviewed on Oct. 16, 2009 by saw-whet
This is an excellent recipe which always draws compliments. I make this every year at Thanksgiving. FIVE STARS (not four).
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