Squash cakes with bell pepper sauce

6 Servings

Ingredients

Quantity Ingredient
2½ cup Cooked spaghetti squash
⅓ cup Chopped green onions
2 tablespoons All-purpose flour
½ teaspoon Salt
¼ teaspoon Dried dillweed
⅛ teaspoon Pepper
1 Egg white, lightly beaten
Vegetable cooking spray
2 teaspoons Vegetable oil, divided
Vegetable cooking spray
2¾ cup Chopped red bell pepper
¼ cup Chopped green onions
1 Clove garlic, minced
¼ cup Water
2 tablespoons No-salt-added tomato paste
⅛ teaspoon Salt
⅛ teaspoon Pepper

Directions

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 ⅓ 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: 1-¼ 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@... on Jan 28, 1997.

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