Spicy Pan-Fried Squash recipe

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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

Nutrition Info

231.2 calories
carbohydrate: 18.3 g
cholesterol: 93 mg
fat: 16.5 g
fiber: 2.5 g
protein: 5 g
saturatedFat: 2.7 g
servingSize: -
sodium: 81.1 mg
sugar: 3.6 g
transFat: : -
unsaturatedFat: : -

Directions

  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. 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.

Recipe Yield

4 servings

Recipe Note

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.

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