Recipe: Lemony Squash and Carrots (using grated winter squash)

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