SPICY PAN-FRIED SQUASH

Spicy Pan-Fried Squash image

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.

Provided by MOTTSBELA

Categories World Cuisine Recipes Latin American Mexican

Time 30m

Yield 4

Number Of Ingredients 9

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

Steps:

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.

Nutrition Facts : Calories 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, Sodium 81.1 mg, Sugar 3.6 g