| 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 igor@digex.net on Jan 28, 1997.
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