Ingredients

• 1 heaping cup shredded butternut squash
• 2 tbsp. chopped onion
• 1/4 tsp. onion powder
• 1/4 tsp. garlic powder
• dash ground cumin
• dash salt
• dash pepper
• additional salt and pepper, to taste
• Optional toppings: ketchup, salsa, hot sauce

Directions

1. Spread the shredded squash out between 2 layers of paper towels. Press down to absorb as much of the moisture from the squash as possible. Repeat if necessary, until no more water can be removed.

2. Toss squash shreds with onion, onion powder, garlic powder, cumin, salt and pepper. Bring a small to medium pan sprayed generously with nonstick spray (a 1 to 2 second spray) to high heat. Add mixture to the pan and cook for 2 minutes. Flip shreds with a spatula and cook for another 2 minutes or so (until mixture is thoroughly cooked and browned). Season to taste with more salt and pepper. If you like, top off with one or more of the optional toppings (everything tastes good topped with these things!).

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