Preparation : 30 minutes
Cooking time : 65 minutes
Yield :4 burgers
You've picked too many spaghetti squash this month and don't know what to do with them. This recipe is for you!
This week, here's a recipe of pulled squash burgers! A revisited version of pulled pork, but vegetarian. The tomato sauce with the squash will give a whole new look to your traditional burgers, and what can we say about the taste?
On your squash, get set, go!
For the sauce
- 1 can (156 mL) tomato paste
- 1/3 cup of cider vinegar Maison Orphée
- 1/4 cup molasses
- 1/4 cup HP sauce
- 1 tbsp. maple syrup or honey
- 1 tsp. garlic powder
- 1/4 teaspoon grey salt Maison Orphée
- Optional: a few drops of sriracha sauce
To assemble the burgers
- 1 spaghetti squash
- 1 drizzle of balanced extra virgin olive oil Maison Orphée
- 4 burger buns, toasted
- 1/2 red onion, sliced
- 1 tbsp. balanced extra virgin olive oil Maison Orphée
- Old fashioned mustard Maison Orphée, to taste
- Vegan mayonnaise style sauce Maison Orphée, to taste
- Pickled gherkins, sliced
- Lettuce leaves
- 1 tomato, cut into thin slices
- Pea sprouts, to taste
- Preheat oven to 350 F.
- Cut the spaghetti squash in half lengthwise. Remove the seeds with a spoon.
- Place the squash on a baking sheet and brush the flesh with olive oil.
- Bake for 50 minutes.
- Once cooked, let the squash cool down, then fluff strands with a fork. Set aside.
- In a saucepan over low heat, combine all the sauce ingredients for about 10 minutes, stir occasionally.
- In a bowl, gently mix the spaghetti squash flesh with the hot sauce. Set aside.
- In a skillet over medium-high heat, brown the onions in the oil. Set aside.
- To assemble, place lettuce, squash, pickles, onions and tomatoes on bread and top with old-fashioned mustard and mayonnaise.
Photo Credits Stéfanie Crevier @le_refuge_soins_naturels