Spicy Pan-Fried Squash

SUBMITTED BY: MOTTSBELA PHOTO BY: MOTTSBELA

"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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PREP TIME	20 Min
COOK TIME	10 Min
READY IN	30 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

1 acorn squash, halved and seeded
1/2 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
1/4 cup olive oil

DIRECTIONS

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.
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.

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REVIEWS

Reviewed on Aug. 19, 2007 by scw23

this was a pretty good vegetarian filler for tacos ... i might try some different spices next... MORE

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Recipe Submitter:

MOTTSBELA

	Cooking Level: Expert Home Town: Savannah, Georgia, USA Living In: Seattle, Washington, USA
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