Squash Foo Yong with Dried Tomato Sauce

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6 Egg whites
1/4 ts Fresh ground black pepper
3 oz Sun-dried tomatoes
1 1/2 c Spaghetti squash; cooked
1 Garlic clove; quartered
1 tb Chopped dill
1/2 c Broccoli; finely chopped
1 Egg yolk
2 c Chopped Tomatoes
1/2 c Red bell pepper; chopped
1 Green onion; chopped
1/3 c Carrot; shredded
1 tb Chopped basil

Original recipe makes 4 Servings



Rehydrate sun-dried tomatoes in boiling water for ten minutes. In a medium bowl, beat egg whites and yolk until frothy. Add the cooked spghetti squash, broccoli, carrot, red pepper, herbs and pepper. Set aside. Place all the sauce ingredients in a blender or food processor. Cover and process until pureed. Spoon into saucepan; warm over low heat until heated through. Spray a nonstick 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 a heated platter and keep warm until all are cooked. Serve topped with sauce. Posted to MC-Recipe Digest V1 #200 Date: Mon, 12 Aug 1996 23:13:49 -0400 From: ADAMSFMLE@aol.com

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