| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs | Vegetables | 6 | Servings | |
INGREDIENTS
| 2 1/2 | c | Cooked spaghetti squash |
| 1/3 | c | Chopped green onions |
| 2 | tb | All-purpose flour |
| 1/2 | ts | Salt |
| 1/4 | ts | Dried dillweed |
| 1/8 | ts | Pepper |
| 1 | Egg white, lightly beaten | |
| Vegetable cooking spray | ||
| 2 | ts | Vegetable oil, divided |
| Vegetable cooking spray | ||
| 2 3/4 | c | Chopped red bell pepper |
| 1/4 | c | Chopped green onions |
| 1 | Clove garlic, minced | |
| 1/4 | c | Water |
| 2 | tb | No-salt-added tomato paste |
| 1/8 | ts | Salt |
| 1/8 | ts | Pepper |
INSTRUCTIONS
RED BELL PEPPER SAUCE Combine squash and green onions; toss well. Combine flour and next 3 ingredients; sprinkle over squash mixture, and toss well. Add egg white; stir well. Coat a large nonstick skillet with cooking spray, and add 1 teaspoon vegetable oil; place over medium heat until hot. Spoon about 1/3 cup of the squash mixture per cake into skillet, spreading into 3-inch rounds. Cook 4 minutes on each side or until browned; repeat the procedure with the remaining teaspoon vegetable oil and squash mixture. Yield: 6 servings (serving size: 1 cake and about 3 tablespoons sauce). INSTRUCTIONS FOR RED BELL PEPPER SAUCE: Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add bell pepper, green onions, and garlic; saute 7 minutes or until crisp-tender. Add water and remaining ingredients; cook 1 minute. Spoon sauce into food processor, and process for 20 seconds or until chunking. Yield: 1-1/4 cups (serving size: about 3 tablespoons). Per serving: 57 Calories; 2g Fat (28% calories from fat); 2g Protein; 9g Carbohydrate; 0mg Cholesterol; 243mg Sodium Serving Ideas : Serve with Red Bell Pepper Sauce. Recipe by: Cooking Light, October 1994, page 134 Posted to MC-Recipe Digest V1 #412 by [email protected] on Jan 28, 1997.
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