Coat a cool, nonstick wok with cooking spray. Preheat wok, then add oil. When the oil is hot, add yellow squash, zucchini, and onion. Cook, stirring constantly, for 4-5 minutes, or until the squash is crisp-tender. Sprinkle with parslied garlic salt and toss to coat. Serve immediately.
Calories: 33 calories, Carbohydrates: 5 g, Protein: 1 g, Fat: 1 g, Saturated Fat: <1 g, Sodium: 222 mg, Fiber: 1 g
Exchanges per serving: 1 vegetable. Carbohydrate choices: 1/2.
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This recipe was developed by Tami Ross, a Diabetes Nutrition Specialist and Certified Diabetes Educator in Lexington, Kentucky.