This is a print preview of "Squash Cakes With Bell Pepper Sauce" recipe.

Squash Cakes With Bell Pepper Sauce Recipe
by Global Cookbook

Squash Cakes With Bell Pepper Sauce
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  Servings: 6

Ingredients

  • 2 1/2 c. Cooked spaghetti squash
  • 1/3 c. Minced green onions
  • 2 Tbsp. All-purpose flour
  • 1/2 tsp Salt
  • 1/4 tsp Dry dillweed
  • 1/8 tsp Pepper
  • 1 x Egg white, lightly beaten
  •     Vegetable cooking spray
  • 2 tsp Vegetable oil, divided
  •     Vegetable cooking spray
  • 2 3/4 c. Minced red bell pepper
  • 1/4 c. Minced green onions
  • 1 x Clove garlic, chopped
  • 1/4 c. Water
  • 2 Tbsp. No-salt-added tomato paste
  • 1/8 tsp Salt
  • 1/8 tsp Pepper

Directions

  1. Combine squash and green onions; toss well. Combine flour and next 3 ingredients; sprinkle over squash mix, and toss well. Add in egg white; stir well.
  2. Coat a large nonstick skillet with cooking spray, and add in 1 tsp. vegetable oil; place over medium heat till warm. Spoon about 1/3 c. of the squash mix per cake into skillet, spreading into 3-inch rounds. Cook 4 min on each side or possibly till browned; repeat the procedure with the remaining tsp. vegetable oil and squash mix.
  3. Yield: 6 servings
  4. (serving size: 1 cake and about 3 Tbsp. sauce).
  5. INSTRUCTIONS FOR RED BELL PEPPER SAUCE: Coat a large nonstick skillet with cooking spray; place over medium-high heat till warm. Add in bell pepper, green onions, and garlic; saute/fry 7 min or possibly till crisp-tender. Add in water and remaining ingredients; cook 1 minute.
  6. Spoon sauce into food processor, and process for 20 seconds or possibly till chunking.
  7. Yield: 1-1/4 c. (serving size: about 3 Tbsp.).
  8. Serving Ideas : Serve with Red Bell Pepper Sauce.