Squash Cakes w/ Bell Pepper Sauce
Source of Recipe
adapted from Cooking Light, October 1994, page 134
List of Ingredients
2 1/2 cups cooked spaghetti squash
1/3 cup chopped green onions
2 tablespoons oat flour
(original recipe calls for 1/2 teaspoon salt)
1/4 teaspoon dried dillweed
1/8 teaspoon pepper
1 egg white lightly beaten
Vegetable cooking spray
2 teaspoons vegetable oil divided (may wish to reduce amount)
RED BELL PEPPER SAUCE:
Vegetable cooking spray
2 3/4 cups chopped red bell pepper
1/4 cup chopped green onions
1 clove garlic minced
1/4 cup water
2 tablespoons no-salt-added tomato paste
(original recipe calls for 1/8 teaspoon salt )
1/8 teaspoon pepper Recipe
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.
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; sauté 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
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