Squash Foo Yong with Dried Tomato Sauce

         Yield: 4 Servings
Categories: Asian, Main Dishes

----------------------------EGG FOO YONG PATTIES---------------------------- 6 Egg whites 1 Egg yolk 1 1/2 c Spaghetti squash; cooked 1/2 c Broccoli; finely chopped 1/3 c Carrot; shredded 1/2 c Red bell pepper; chopped 1 tb Chopped basil 1 tb Chopped dill 1/4 ts Fresh ground black pepper ---------------------------SUN DRIED TOMATO SAUCE--------------------------- 3 oz Sun-dried tomatoes 2 c Chopped tomatoes 1/2 c Knorr's vegetable stock 1 Green onion; chopped 1 Garlic clove; quartered 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.