"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." — MOTTSBELA
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acorn squash, halved and seeded
onion, cut into chunks
eggs, lightly beaten
salt to taste
ground black pepper to taste
ground red pepper to taste
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 as I wanted the extra flavor from the juice of the shreded onion. I just added a little more flour to make a nice consistency then cooked it like potato pancakes. They were a nice side dish. I'd make them again. Thanks Mottsbela.
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!
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.
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 enjoy. For instance, squash is one of those veggies that lends itself to Italian herbs, like basil and oregano, quite well.
This was delicious! I added some asiago cheese, served w.ranch dressing & tomatoes. (http://allrecipes.com/recipe/ranch-dressing-ii/detail.aspx)
* Percent Daily Values are based on a 2,000 calorie diet.
Spicy Pan-Fried Squash
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 149
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