Ingredients
4
4 servings
- •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.
Nutritional Facts
Per 4 servings
- Calories: 231
- Carbohydrate: 18g
- Fat: 17g
- Fiber: 3g
- Protein: 5g
- Sugar: 4g
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