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Burgers de courge effilochée

Pulled Squash Burgers

Preparation : 30 minutes
Cooking time : 65 minutes
Yield :4 burgers


You've picked up too many spaghetti squashes 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
  • 1/4 cup molasses
  • 1/4 cup HP sauce
  • 1 tbsp. maple syrup or honey
  • 1 tsp. garlic powder
  • 1/4 teaspoon Grey Salt
  • Optional: a few drops of sriracha sauce

To assemble the burgers



  1. Preheat oven to 350 F.
  2. Cut the spaghetti squash in half lengthwise. Remove the seeds with a spoon.
  3. Place the squash on a baking sheet and brush the flesh with olive oil.
  4. Bake for 50 minutes.
  5. Once cooked, let the squash cool down, then fluff strands with a fork. Set aside. 
  6. In a saucepan over low heat, combine all the sauce ingredients for about 10 minutes, stir occasionally. 
  7. In a bowl, gently mix the spaghetti squash flesh with the hot sauce. Set aside.
  8. In a skillet over medium-high heat, brown the onions in the oil. Set aside. 
  9. To assemble, place lettuce, squash, pickles, onions and tomatoes on bread and top with old-fashioned mustard and mayonnaise.
  10. Enjoy!


 Photo Credits Stéfanie Crevier @le_refuge_soins_naturels

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