Squash and Broccoli Stir-Fry Recipe

Recipe By Taste Of Home

Meet the Cook: The first summer that my husband and I were retired, we had an abundance of squash. I was raised on a farm and taught nothing should go to waste, so I hunted in my recipe file and found this one. I've made it often ever since. Cooking's one of my favorite ways to have fun. . . if I live to be 100, I am sure there will still be many recipes in my "to-do" file. We also enjoy travel - with three children and eight grandchildren scattered, it's a good thing! -Erlene Cornelius, Spring City, Tennessee.

4.5
18 Rating -
Rate
Vegdiet
20minstotal
20minsPrep
20m.total
20m.Prep
Squash and Broccoli Stir-Fry
plan
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ingredients serve

Ingredients for Squash and Broccoli Stir-Fry Recipe

  • 0.17 tablespoon Lemon juice
  • 0.33 teaspoon Honey
  • 0.33 tablespoon Vegetable Oil
  • 0.17 pound Butternut squash, peeled, seeded and cut into 1/4 inch slices
  • 0.17 Garlic clove, minced
  • 1/25 teaspoon Ground ginger
  • 0.17 cup Fresh Broccoli Florets
  • 0.08 cup Bias sliced celery
  • 0.08 cup Thinly sliced onion
  • 0.33 tablespoon Sunflower kernels
Nutrition
value
129
calories per serving
8 g Fat2 g Protein9 g Carbs2 g FiberOther

Current Totals

  • Fat
    8g
  • Protein
    2g
  • Carbs
    9g
  • Fiber
    2g

MacroNutrients

  • Carbs
    9g
  • Protein
    2g
  • Fiber
    2g

Fats

  • Fat
    8g

Vitamins & Minerals

  • Calcium
    49mg
  • Iron
    2mg
  • Vitamin A
    152mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    30mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    10mg
  • Vitamin E
    1mg
  • Copper
    < 1mcg
  • Magnesium
    35mg
  • Manganese
    < 1mg
  • Phosphorus
    69mg
  • Selenium
    2mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Taste Of Home