Recipe - Squash Cakes With Bell Pepper Sauce

2 One half cup Cooked spaghetti squash
1/3 cup Chopped green onions
2 tablespoon Allpurpose flour
One half teaspoon Salt
One fourth teaspoon Dried dillweed
1/8 teaspoon Pepper
1 Egg white, lightly beaten
Vegetable cooking spray
2 teaspoon Vegetable oil, divided

RED BELL PEPPER SAUCE
Vegetable cooking spray
2 Three fourths cup Chopped red bell pepper
One fourth cup Chopped green onions
1 Clove garlic, minced
One fourth cup Water
2 tablespoon Nosaltadded tomato paste
1/8 teaspoon Salt
1/8 teaspoon Pepper

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 3inch 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 mediumhigh heat until hot. Add bell pepper,
green onions, and garlic; saute 7 minutes or until crisptender. Add water
and remaining ingredients; cook 1 minute.

Spoon sauce into food processor, and process for 20 seconds or until
chunking. Yield: 1One fourth 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 MCRecipe Digest V1 #412 by igor@digex.net on Jan 28, 1997.