Honey-Butternut Stir-Fry

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