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Ingredients Jump to Instructions ↓

  1. 2 1/2 cups 592ml Cooked spaghetti squash

  2. 1/3 cup 20g / 0.7oz Chopped green onions

  3. 2 tablespoons 30ml All-purpose flour

  4. 1/2 teaspoon 2 1/2ml Salt

  5. 1/4 teaspoon 1 1/3ml Dried dillweed

  6. 1 Egg white - lightly beaten Vegetable cooking spray

  7. 2 teaspoons 10ml Vegetable oil - divided Red bell pepper sauce **INGREDIENTS FOR RED BELL PEPPER SAUCE** Vegetable cooking spray

  8. 2 3/4 cups 401g / 14oz Chopped red bell pepper

  9. 1/4 cup 15g / 1/2oz Chopped green onions

  10. 1 Garlic - minced

  11. 1/4 cup 59ml Water

  12. 2 tablespoons 30ml No-salt-added tomato paste

  13. 1/8 teaspoon 0.6ml Salt

  14. 1/8 teaspoon 0.6ml Pepper

Instructions Jump to Ingredients ↑

  1. 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).

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