Source: dLife

Squash and carrots sauteed in garlic and herbs.

Servings

3 fresh carrots , peeled
1.5 lb Squash, chayote, fresh, 5 3/4" , peeled and cut into julienne strips
1 butter flavored cooking spray
2 large garlic cloves , minced
0.25 tbsp fresh thyme (or 1/4 tsp dried crushed thyme)
1 pinch salt and pepper (optional)
2 tbsp fresh lemon juice

1 Blanch carrots in boiling water for 3 minutes. Drain and refresh under running cold water. Cut carrots into thin julienne strips.
2 Lightly spray a large nonstick skillet with cooking spray. Place over medium heat. Add the carrots, chayote, garlic, and thyme.
3 Cook, stirring frequently, until vegetables are crisp-tender, about 10 minutes. Serve immediately.