LEMONY SQUASH AND CARROTS

"Hard winter squash usually takes more than an hour to bake, but when grated and sauteed, it takes less than one-quarter of that time. You can grate the squash easily in a food processor. It can be grated a day ahead of time and stored in the refrigerator."

2 cups peeled and grated winter squash
1 small carrot, peeled and grated
1 tablespoon lemon juice
1/8 teaspoon kosher salt
1/8 teaspoon freshly ground pepper
2/3 cup reduced-sodium, defatted chicken or vegetable broth
1 tablespoon minced fresh parsley

Put everything but the parsley in a nonstick saute pan. Cook, covered, over medium heat for about 10 minutes, until the vegetables soften. Stir occasionally.

Add the parsley and cook one minute longer.

Makes 4 servings
Source: 1000 Lowfat Recipes by Terry Blonder Golson