Recipe By MOTTSBELA
Rating
Published Jun 8th
Prep 20m Cook 10m Additional - Ready In 30m
Servings 4 servings Calories 231.2

Pan-fried squash makes an excellent taco filler! Serve on warm, fresh corn tortillas. Top with black beans, cheese, lettuce, tomatoes, avocado and your favorite salsa.

Recipe Ingredients

  • 1 acorn squash, halved and seeded
  • ½ onion, cut into chunks
  • 2 tablespoons all-purpose flour
  • 2 eggs, lightly beaten
  • 1 tablespoon ground cumin
  • salt to taste
  • ground black pepper to taste
  • ground red pepper to taste
  • ¼ cup olive oil

Cooking Directions

  1. 1 Cut squash into chunks and remove rind. Shred squash and onion in a food processor. Place in a colander and press with a potato masher to drain any excess liquid. Transfer to a bowl and mix with flour and egg. Season with cumin, salt, pepper, and red pepper.
  2. 2 Heat the oil in a large skillet over medium heat. Place walnut-sized scoops of the squash mixture into the hot oil. Press flat with a spatula. Cook 3 to 5 minutes on each side, until golden brown. Drain on paper towels.

Nutrition Facts

  • Calories 231.2
  • Carbohydrate 18.3 g
  • Cholesterol 93 mg
  • Fat 16.5 g
  • Fiber 2.5 g
  • Protein 5 g
  • Saturated Fat 2.7 g
  • Sodium 81.1 mg
  • Sugar 3.6 g

Reviews

  1. This is quite delicious but make your life easier and use zucchini to make this dish. You don't have to peal it just wash it well dry it off and grate it on a hand held grater (or food processor if you must). If you don't like cumin then try other herbs that you do - Read more ...
  2. This was delicious! I added some asiago cheese served w.ranch dressing & tomatoes. (http://allrecipes.com/recipe/ranch-dressing-ii/detail.aspx)
  3. This is an interesting and different recipe for squash. I used a butternut squash as that was what I had on hand. Butternut is sweet and easy to peel so it worked well. I found this very easy to prepare using my food processor to shred the squash and onion. Also I didn't drain it - Read more ...
  4. This was delicious but very tedious to make. The squash was difficult to peel and chop raw (I don't have expensive knives and only a basic food processor). I would recommend baking or microwaving the squash for a bit before attempting to chop it. It was doable but not worth all the effort.
  5. this was a pretty good vegetarian filler for tacos... i might try some different spices next time for more flavour but it's a good start. i'll probably make it again. thanks!
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