Instructions: Combine squash and green onions; toss well. Combine flour and next 3 ingredients; sprinkle over squash mixture, and toss well. Add egg white; stir well.

Coat a large nonstick skillet with cooking spray, and add 1 teaspoon vegetable oil; place over medium heat until hot. Spoon about 1/3 cup of the squash mixture per cake into skillet, spreading into 3-inch rounds. Cook 4 minutes on each side or until browned; repeat the procedure with the remaining teaspoon vegetable oil and squash mixture.

Yield: 6 servings

(serving size: 1 cake and about 3 tablespoons sauce).

INSTRUCTIONS FOR RED BELL PEPPER SAUCE: Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add bell pepper, green onions, and garlic; saute 7 minutes or until crisp-tender. Add water and remaining ingredients; cook 1 minute.

Spoon sauce into food processor, and process for 20 seconds or until chunking.

Yield: 1-1/4 cups (serving size: about 3 tablespoons).

Serving Ideas : Serve with Red Bell Pepper Sauce.

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