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Whole30 Eggplant & Spaghetti Squash Burger
What makes this burger special?
Spaghetti was a common dinner in my house growing up. It was a fast, go-to meal! This Whole30 Eggplant & Spaghetti Squash Burger is a new take on a traditional spaghetti and meatballs dinner that turns it into an amazing burger. You could even turn these into meatballs and serve with marinara sauce over spaghetti squash!
Why eat the Whole30 Eggplant & Spaghetti Squash Burger?
Eggplants offer a unique texture and mixture of minerals, antioxidants, and fiber to this burger. Steaming the eggplant is the best way to maintain all of its health benefits. Keep the skin! The beautiful dark skin of the eggplant contains the highest concentrations of antioxidants. When choosing a spaghetti squash, look for one that is deep yellow/orange in color. This squash offers B vitamins as well as carotenoids. The family of carotenoids are known to benefit the health of your eyes.
Get the Recipe
This Whole30 Eggplant & Spaghetti Squash BurgerFit Burger recipe is super easy to prepare and you’re going to have a blast making it!
Eggplant & Spaghetti Squash Burger
Equipment
Ingredients
- 1 spaghetti squash for 3/4 cup cooked
- 1 eggplant, cubed for 1 cup cooked
- 1 teaspoon salt divided
- 2 tablespoons cooking fat divided
- 1/4 cup spaghetti sauce
- 1 lb ground meat
Instructions
- Preheat the oven to 400 degrees. Cut the spaghetti squash in half crosswise. Scoop out and discard the seeds. Place spaghetti squash on baking dish and bake for about 30 minutes. It is done when you can stick a fork through the skin.
- While the spaghetti squash cooks, heat a skillet on medium heat. Cut the eggplant into cubes, and saute in a skillet with 2 tablespoons cooking fat and ½ teaspoon salt until soft, about 10 minutes, stirring occasionally. Set aside to cool.
- Once cool to the touch, shred the spaghetti squash with a fork, scooping out as much of the inside as you can.
- Add ¾ cup spaghetti squash, 1 cup eggplant, and spaghetti sauce to the food processor (or finely chop). Taste vegetable mixture and add more salt if desired. Let the mixture cool completely.
- In a large bowl, mix the ground meat and remaining 1/2 teaspoon salt. Gradually incorporate vegetable mixture into the ground meat. Add as much as you can while still being able to form your burgers as normal.*If you end up adding too much vegetable mixture, don’t worry! Just form your burgers and cook in the oven for 20 minutes at 350 degrees.
- Cook burgers on medium heat on the stove for 5 minutes each side or to your preference. Cooking times can vary.
- Optional: Top with Parmesan cheese and marinara sauce over a bed of spinach.
Nutrition
BurgerFit Substitute
Zoodles are becoming more popular, so they make a great substitute if the grocrey store doesn’t have spaghetti squash!
Tag us in your #getburgerfit creation on Instagram if you liked this recipe!
Meet our Founder
Alane Boyd
Alane has kept her 40 lb weight loss off since 2013, and created BurgerFit and Cooking with My Friends as a way to get her family eating better. Her health journey started in 2012 after being diagnosed with high blood pressure and obesity. Frustrated and determined, Alane decided to make small, sustainable changes in her diet so that it would be maintainable for a lifetime. Now Alane maintains a healthy weight range and has incorporated quick and easy recipes that keep her picky family members eating better!
I am a huge girl and have been finding ways to trim down for the summer. I looked all over the internet and found this recipe. I did my own research on the ingredients of this burger and found out that spaghetti squash is a low calorie and high fiber vegetable and it can aid weight loss. My interest to make this burger has fired up instantly. Will definitely come back to this website to see more healthy recipes.
Hi Fina, thank you so much for your interest to our Whole30 vegetable burger. We hope you had fun making this recipe like we did. Please feel free to browse my website for more healthy and delicious Whole30 and Keto recipes.