Peel, seed, and slice squash into 1/4-inch slices. Cut slices into small pie-shaped wedges (should have about 2 cups total). In a 10-inch skillet or wok heat oils. Add squash, celery, garlic and gingerroot; stir-fry 3 minutes. Add broccoli and onion; stir-fry 3 to 4 minutes more or until vegetables are crisp-tender. Combine lemon juice and honey; toss with vegetables. Top with nuts. Serve immediately. Makes 5 to 6 servings. Per serving: 127 cal, 2 g pro, 14 g carb, 8 g fat, 0 mg chol, 19 mg sod, 387 mg pot, 4 g fiber, 124% USRDA Vitamin A, 40% USRDA Vitamin C From the files of DEEANNE
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|Serving Size: 1 Serving (105g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 58 (55%)|
|Amt Per Serving||% DV|
|Total Fat 6.5g||9 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 2.7g|
|Polyunsanturated Fat 2.9g|
|Cholesterol 0mg||0 %|
|Sodium 35.9mg||1 %|
|Potassium 326.2mg||9 %|
|Total Carbohydrate 11.9g||4 %|
|Dietary Fiber 1.9g||8 %|
|Sugars, other 10g|
|Protein 2.3g||3 %|
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Calories per serving: 105
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