Title: Squash Cakes with Bell Pepper Sauce
Categories: Vegetables
Yield: 6 Servings

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

---------------------------RED BELL PEPPER SAUCE---------------------------
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

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.