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Squash and Carrot Sauté
Source: dLife

Squash and carrots sauteed in garlic and herbs.

Prep Time: 10 minutes
Cook Time: 15 minutes
Difficulty: Easy

Nutrition Facts

Makes 12 servings
Amount Per Serving
Calories 34.0
Total Carbs 7.2 g
Dietary Fiber 2.4 g
Sugars 2.7 g
Total Fat 0.4 g
Saturated Fat 0.0 g
Unsaturated Fat 0.1 g
Potassium 196.1 mg
Protein 1.1 g
Sodium 12.9 mg
Dietary Exchanges
, 1 1/2 Vegetables
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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3 each  fresh carrots
1 1/2 lb  Squash, chayote, fresh, 5 3/4"
1 each  butter flavored cooking spray
2 each  large garlic cloves
0 1/4 tbsp  fresh thyme
1 pinch  salt and pepper
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.

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