3 large carrots, peeled
\n1 1\/2 lb. chayote squash, peeled and cut into julienne strips
\nButter-flavored cooking spray
\n2 large garlic cloves minced
\n4 sprigs of fresh thyme or 1\/4 tsp. crushed dried
\nsalt (optional) and freshly ground pepper
\n2 T. (30 ml) fresh lemon juice<\/p>\n
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.<\/p>\n
Yield: 12 servings
\nCalories: 23
\nFat: trace
\nFIber: 2g<\/p>\n","protected":false},"excerpt":{"rendered":"
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….<\/p>\n