Spicy Pan-Fried Squash Recipe
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Spicy Pan-Fried Squash

By: MOTTSBELA  Supporting Member (Click to learn more about Supporting Membership)
"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."

Rating: This weblink has been rated 2 times with an average star rating of 3.5 Read Reviews (2)

Rate/Review | 275 people have saved this

What to Drink?

Wine Sauvignon Blanc
Cocktail Mangorita
Prep Time:
20 Min
Cook Time:
10 Min
Ready In:
30 Min

Servings  (Help)

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Original Recipe Yield 4 servings
 

Ingredients

  • 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

  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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 232 | Total Fat: 16.5g | Cholesterol: 106mg

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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 19, 2007 by scw23 
this was a pretty good vegetarian filler for tacos ... i might try some different spices next... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 3, 2008 by tyana 
This was delicious but very tedious to make. The squash was difficult to peel and chop raw (I... MORE

 
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