Spaghetti squash slider burgers with barbecue sauce
Votes: 1
Time: 1 hour 30 min.
Complexity: easily
Servings: 12
Complexity: easily
Servings: 12
Nutritional value per serving:
Calories 250, total fat 2.5 G., saturated fats 0 G., proteins 9 G., carbohydrates 47 G., fiber 5 G., cholesterol 0 mg, sodium 510 mg, sugar 18 G.
Calories 250, total fat 2.5 G., saturated fats 0 G., proteins 9 G., carbohydrates 47 G., fiber 5 G., cholesterol 0 mg, sodium 510 mg, sugar 18 G.
These amazing barbecue-flavored burgers are meatless. The main ingredients are spaghetti squash, sauce, and fresh coleslaw. The spaghetti squash is coated with barbecue sauce and baked in the oven until the flesh begins to separate into "pasta." This "pasta" is the base for these wonderful vegetarian burgers, with the natural sweetness of the vegetables balanced by the spiciness of the sauce. Along with the other ingredients, the spaghetti squash in barbecue sauce is served on miniature slider buns. If you can't find them, you can use hot dog buns, cut into thirds.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 small spaghetti squash (about 1.3 kg)
- 3/4 cup barbecue sauce
- 3 tablespoons maple syrup
- 2 tbsp tomato paste
- 2/3 cup + 2 tablespoons apple cider vinegar
- 2 teaspoons mayonnaise
- 1/4 of a small head of red cabbage, finely shredded
- 1/4 small red onion, thinly sliced
- 24 slider buns
- 1 cucumber, sliced into 0.5 cm thick slices.
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Recipes with similar ingredients: spaghetti squash, barbecue sauce, maple syrup, tomato paste, apple cider vinegar, mayonnaise, red cabbage, red onion, hamburger buns, cucumbers
Cooking the dish according to the recipe:
- Preheat oven to 175°C; line a baking sheet with foil.
- Cut the pumpkin in half lengthwise and scrape out the seeds. Season the flesh generously with salt and brush with 1/4 cup barbecue sauce. Spread the flesh on the prepared baking sheet and roast until tender and the pumpkin strands flake easily with a fork, 45 minutes to 1 hour. Let the pumpkin cool on the baking sheet for a few minutes.
- Meanwhile, in a small saucepan, combine the maple syrup, tomato paste, 2/3 cup vinegar, the remaining 1/2 cup barbecue sauce, a pinch of salt, and 1 cup water. Bring to a boil, then reduce heat and simmer until thickened, 15-20 minutes. Keep warm.
- In a small bowl, combine mayonnaise, cabbage, onion, and the remaining 2 tablespoons vinegar. Season with salt to taste.
- Use a fork to separate the pumpkin into strands (leave them in the skin). Divide 1 1/4 cups of sauce between the 2 pumpkin halves and toss to coat. Season with salt to taste.
- Split the buns horizontally into approximately three-quarters and open them. Arrange cucumber slices among the buns. Fill each bun with a generous portion of pumpkin and top with coleslaw. Serve with extra sauce in a separate bowl.
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