Squash Foo Yung with Dried Tomato Sauce
Recipe provided by: Recipe AmericaRecipe Number: 970
Original recipe yield: 0
Prep Time: 0 min
Cook Time: 0 min
Ingredients:
6 egg whites
1 egg yolk
1 1/2 cups spaghetti squash
cooked
1/2 cup finely chopped broccoli
1/3 cup shredded carrot
1/2 cup chopped red pepper
??1 Tbsp fresh basil
chopped
??1 Tbsp fresh dill
chopped
1/4 cup pepper
3-ozs. dried tomatoes
rehydrated according to package directions
1 cup fresh tomato
chopped
1/2 cup low-salt chicken broth
1 green onion
chopped
1 clove garlic
quartered
1/4 tsp pepper
Directions:
In a medium bowl, beat egg whites and yolk until frothy. Add the cooked spaghetti squash, broccoli, carrot, red pepper, herbs, and pepper. Set aside. For sauce, in blender or food processor place all sauce ingredients. Cover and process until pureed. Spoon into saucepan; warm over low heat until heated through. To cook pancakes, spray a non-stick skillet with cooking spray. Drop batter, 1/4 cup at a time into skillet. Cook over medium heat until browned; turn and cook until set. Place on heated platter and keep warm until all are cooked. Serve topped with sauce.
Makes 8-10 pancakes.