SQUASH AND BROCCOLI STIR-FRY

Squash and Broccoli Stir-Fry image

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

Provided by Taste of Home

Time 20m

Yield 6 servings.

Number Of Ingredients 10

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

Steps:

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.

Nutrition Facts : Calories 113 calories, Fat 7g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 20mg sodium, Carbohydrate 13g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges