Squash and Carrot Stir-fry

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 37.3
  • Total Fat: 0.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 482.4 mg
  • Total Carbs: 8.1 g
  • Dietary Fiber: 2.2 g
  • Protein: 1.8 g

View full nutritional breakdown of Squash and Carrot Stir-fry calories by ingredient
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Submitted by: SYBYL75

Number of Servings: 8


    4 cups sliced yellow squash
    3 cups sliced carrots (2 large)
    1 medium onion, sliced
    1/4 cup soy sauce


Mix ingredients in large skillet, medium heat. Soy sauce should come to simmer, then turn down heat and cover. Cook until squash and carrots are cooked through.
Makes 8 servings.

Number of Servings: 8

Recipe submitted by SparkPeople user SYBYL75.

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