Squash Cakes with Bell Pepper Sauce

By dashy_65

Ingredients

• 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

Details

Servings 6

Preparation

Step 1

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.