3	large carrots, peeled

1 1/2

pounds (720 g) chayote squash, peeled and cut into julienne strips

butter-flavored cooking spray

2	large garlic cloves minced

4	sprigs of fresh thyme or 1/4 teaspoon crushed dried

salt (optional) and freshly ground pepper

2	tablespoons (30 ml) fresh lemon juice

1. Blanch carrots in boiling water for 3 minutes. Drain and refresh under running cold water. Cut carrots into thin julienne strips.
2. Lightly spray a large nonstick skillet with cooking spray. Place over medium heat. Add the carrots, chayote, garlic, and thyme. Cook, stirring frequently, until vegetables are crisp-tender, about 10 minutes. Season with salt (if using) and pepper to taste. Toss with lemon juice. Serve at once.