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Ingredientes
- 2Â 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
- Â Â Vegetable cooking spray
- 2 tsp Vegetable oil, divided
- Â Â Vegetable cooking spray
- 2Â 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
Direcciones
- 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.
- 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.
- Yield: 6 servings
- (serving size: 1 cake and about 3 Tbsp. sauce).
- 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.
- Spoon sauce into food processor, and process for 20 seconds or possibly till chunking.
- Yield: 1-1/4 c. (serving size: about 3 Tbsp.).
- Serving Ideas : Serve with Red Bell Pepper Sauce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 123g | |
| Recipe makes 6 servings | |
| Calories 69 | |
| Calories from Fat 24 | 35% |
| Total Fat 2.72g | 3% |
| Saturated Fat 0.42g | 2% |
| Trans Fat 0.04g | |
| Cholesterol 31mg | 10% |
| Sodium 305mg | 13% |
| Potassium 248mg | 7% |
| Total Carbs 9.45g | 3% |
| Dietary Fiber 1.8g | 6% |
| Sugars 3.3g | 2% |
| Protein 2.39g | 4% |
