Pesto Burgers With Spaghetti Squash

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  • Makes: 4 servings
  • Serving Size: 1 patty and 1 1/4 cups squash mixture each
  • Prep: 30 mins
  • Microwave: 20 mins
  • Grill: 12 mins to 14 mins

Pesto Burgers With Spaghetti Squash

Directions

  1. Cut squash in half lengthwise; remove and discard seeds. Place one squash half, cut side down, in a 2-quart rectangular microwave-safe baking dish; add 1/4 cup of the water. Cover with vented plastic wrap. Microwave about 10 minutes or until tender. Remove squash half; keep warm. Repeat with the remaining squash half and the remaining 1/4 cup water.
  2. Meanwhile, in a bowl combine beef, pesto, and 1/8 teaspoon of the black pepper. Using your hands, shape mixture into four 3/4-inch-thick patties. Lightly coat pepper quarters and onion slices with cooking spray.
  3. Grill patties, pepper quarters, and onion slices, covered, over medium heat. Grill patties 12 to 14 minutes or until done (160 degrees F), turning once. Grill pepper and onion 7 to 8 minutes or until just tender, turning once.
  4. When squash is cool enough to handle, use a fork to shred and separate the squash pulp into strands. Measure 4 cups into a large bowl. Reserve and refrigerate any remaining squash for another use. Remove any charred skin from the pepper quarters and discard. Chop the pepper and onion slices; add to squash along with vinegar, salt, and the remaining black pepper. Toss to combine.
  5. Divide squash mixture among four plates. Top with patties. Sprinkle with Parmesan cheese and, if desired, snipped fresh basil.
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Nutrition Facts (Pesto Burgers With Spaghetti Squash)

  • Per serving:
  • 326 kcal ,
  • 14 g fat
  • (5 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 3 g monounsaturated fat ),
  • 78 mg chol. ,
  • 471 mg sodium ,
  • 20 g carb. ,
  • 4 g fiber ,
  • 11 g sugar ,
  • 30 g pro.
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