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.