Squash that has been pan-fried is a fantastic taco filling! On warm, fresh corn tortillas, please. Add your preferred salsa, lettuce, tomatoes, cheese, black beans, and cheese over the top.
| Prep Time: | 20 mins |
| Cook Time: | 10 mins |
| Total Time: | 30 mins |
| Servings: | 4 |
| Yield: | 4 servings |
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
Instructions
- 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 kcal |
| Carbohydrate | 18 g |
| Cholesterol | 93 mg |
| Dietary Fiber | 3 g |
| Protein | 5 g |
| Saturated Fat | 3 g |
| Sodium | 81 mg |
| Sugars | 4 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
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)
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 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 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!