Squash Cakes With Bell Pepper Sauce

Recipe Ingredients

2 1/2 cups	592ml	Cooked spaghetti squash
1/3 cup	20g / 0.7oz	Chopped green onions
2 tablespoons	30ml	All-purpose flour
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Dried dillweed
1/8 teaspoon	0.6ml	Pepper
1		Egg white - lightly beaten
		Vegetable cooking spray
2 teaspoons	10ml	Vegetable oil - divided
		Red bell pepper sauce
		***INGREDIENTS FOR RED BELL PEPPER SAUCE***
		Vegetable cooking spray
2 3/4 cups	401g / 14oz	Chopped red bell pepper
1/4 cup	15g / 0.5oz	Chopped green onions
1		Garlic - minced
1/4 cup	59ml	Water
2 tablespoons	30ml	No-salt-added tomato paste
1/8 teaspoon	0.6ml	Salt
1/8 teaspoon	0.6ml	Pepper

Recipe Instructions

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).

Source:
Cooking Light, October 1994, page 134

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