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!

INGREDIENTS:

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 spaghetti squash
• 1 drizzle of balanced extra virgin olive oil
• 4 burger buns, toasted
• 1/2 red onion, sliced
• 1 tbsp. balanced extra virgin olive oil  
• Old fashioned mustard Maison Orphée, to taste
• Vegan mayonnaise sauce Maison Orphée, to taste
• Pickled gherkins, sliced
• Lettuce leaves
• 1 tomato, cut into thin slices
• Pea sprouts, to taste

PREPARATION:

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