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Spaghetti squash recipes are perfect for those seeking lower carb or gluten free options. This pesto burger idea is served over a baked spaghetti squash salad instead of between bread.

Source: Better Homes and Gardens
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • Grill patties, pepper quarters, and onion slices, covered, over medium heat. Grill patties 12 to 14 minutes or until done (160°F), turning once. Grill pepper and onion 7 to 8 minutes or until just tender, turning once.

  • 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.

  • Divide squash mixture among four plates. Top with patties. Sprinkle with Parmesan cheese and, if desired, snipped fresh basil.

Nutrition Facts

326 calories; 14 g total fat; 5 g saturated fat; 1 g polyunsaturated fat; 3 g monounsaturated fat; 78 mg cholesterol; 471 mg sodium. 704 mg potassium; 20 g carbohydrates; 4 g fiber; 11 g sugar; 30 g protein; 0 g trans fatty acid; 1833 IU vitamin a; 59 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 7 mg niacin equivalents; 1 mg vitamin b6; 40 mcg folate; 2 mcg vitamin b12; 153 mg calcium; 4 mg iron;

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