Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Squash, butternut
2 tb Vegetable oil
1 ts Sesame oil
1/2 c Celery; bias- cut
1 Garlic clove; minced
1/2 ts Gingerroot; grated
1 c Broccoli flowerets
1/2 sm Onion; thinly sliced,
--separated into rings
1 tb Lemon juice
2 ts Honey (or substitute or
--eliminate for those who
--object to honey)
2 tb Sunflower nuts

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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