3 large carrots, peeled
1 1/2 lb. chayote squash, peeled and cut into julienne strips
Butter-flavored cooking spray
2 large garlic cloves minced
4 sprigs of fresh thyme or 1/4 tsp. crushed dried
salt (optional) and freshly ground pepper
2 T. (30 ml) fresh lemon juice

Blanch carrots in boiling water for 3 minutes. Drain and refresh under running cold water. Cut carrots into thin julienne strips. Lightly spray a large nonstick skillet with cooking spray. Place over medium heat. Add the carrots, chayote, garlic, and thyme. Cook, stirring frequently, until vegetables are crisp-tender, about 10 minutes. Season with salt (if using) and pepper to taste. Toss with lemon juice. Serve at once.

Yield: 12 servings
Calories: 23
Fat: trace
FIber: 2g