Sauté of Carrots and Chayote Squash

(makes 12 serving)

3 large carrots, peeled
1 1/2 pounds (720 g) 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 teaspoon crushed dried
salt (optional) and freshly ground pepper
2 tablespoons (30 ml) 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. 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.

Per serving: 23 calories (7% calories from fat), 1 g protein, trace total fat (0 saturated fat), 5 g carbohydrate, 2 g dietary fiber, 0 cholesterol, 9 mg sodium
Exchanges: 1 vegetable