Spicy Pan-Fried Squash

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.

• Preparation Time: 20 mins
• Cooking Time: 10 mins
• Total Time: 30 mins
• Calories: 231 Calories

Ingredients

• 2 tablespoons all-purpose flour
• salt to taste
• ¼ cup olive oil
• 2 eggs, lightly beaten
• ground black pepper to taste
• 1 tablespoon ground cumin
• 1 acorn squash, halved and seeded
• ½ onion, cut into chunks
• ground red pepper to taste

Recipe Instructions

Step 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.

Step 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.