Squash Foo Yong With Dried Tomato Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Vegetables | Asian | Asian, Main dishes | 4 | Servings |
INGREDIENTS
| 6 | Egg whites | |
| 1 | Egg yolk | |
| 1 1/2 | c | Spaghetti squash, cooked |
| 1/2 | c | Broccoli, finely chopped |
| 1/3 | c | Carrot, shredded |
| 1/2 | c | Red bell pepper, chopped |
| 1 | T | Chopped basil |
| 1 | T | Chopped dill |
| 1/4 | t | Fresh ground black pepper |
| 3 | oz | Sun-dried tomatoes |
| 2 | c | Chopped tomatoes |
| 1/2 | c | Knorr's vegetable stock |
| 1 | Green onion, chopped | |
| 1 | Garlic clove, quartered |
INSTRUCTIONS
Rehydrate sun-dried tomatoes in boiling water for ten minutes. In a medium bowl, beat egg whites and yolk until frothy. Add the cooked spghetti squash, broccoli, carrot, red pepper, herbs and pepper. Set aside. Place all the sauce ingredients in a blender or food processor. Cover and process until pureed. Spoon into saucepan; warm over low heat until heated through. Spray a nonstick skillet with cooking spray. Drop batter, 1/4 cup at a time, into skillet. Cook over medium heat until browned; turn and cook until set. Place on a heated platter and keep warm until all are cooked. Serve topped with sauce. Posted to MC-Recipe Digest V1 #200 Date: Mon, 12 Aug 1996 23:13:49 -0400 From: ADAMSFMLE@aol.com
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Nutrition (calculated from recipe ingredients)
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Calories: 149
Calories From Fat: 20
Total Fat: 2.3g
Cholesterol: 45mg
Sodium: 862.9mg
Potassium: 1272.4mg
Carbohydrates: 24.8g
Fiber: 5.9g
Sugar: 13.8g
Protein: 11.5g