Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6                    egg white
   1                    egg yolk
   1 1/2  cups          frieda's spaghetti squash -- cooked
     1/2  cup           broccoli -- finely chopped
     1/3  cup           carrot -- shredded
     1/2  cup           red bell pepper -- chopped
   1      tablespoon    frieda's chopped fresh basil
   1      tablespoon    frieda's chopped fresh dill
     1/4  teaspoon      pepper
   3      ounces        dried tomatoes -- frieda's
   2      cups          tomato -- chopped
     1/2  cup           low-fat reduced sodium chicken broth
   1                    green onion -- chopped
   1                    garlic clove -- quartered
     1/4  teaspoon      pepper

Preparation:

Rehydrate Frieda's dried tomatoes according to package 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 (last 6 listed). Cover and process until pureed. Spoon into saucepan; warm over low heat until heated through. To cook pancakes, spray a nonstick skillet with aerosol 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 the sauce. You may use 1 teaspoon dried herbs instead of fresh herbs