Serves: 4
Total Calories: 76
1. Cut squash in half lengthwise, then diagonally into ¼-inch slices.
2. Heat peanut oil in a wok or heavy skillet over high heat. Add onions and stir-fry for a few seconds. Add squash and cook, stirring, for 1 minute.
3. Add soy sauce, sugar, and water. Stir well. Cover and cook over medium heat for 3 minutes. Serve.
Food exchanges per 2/3-cup serving: 1 VEGETABLE, ½ FAT
This Stir-Fry Squash recipe is from the The Kids, Food and Diabetes Family Cookbook Cookbook. Download this Cookbook today.
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