Eggplant & Spaghetti Squash Burger
Spaghetti was a common dinner in my house growing up. It was a fast go-to meal! This 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!
Servings: 5 Burgers
Glass baking dish
- 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
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.
Calories: 365kcal | Carbohydrates: 19g | Protein: 17g | Fat: 25g | Saturated Fat: 7g | Cholesterol: 64mg | Sodium: 624mg | Potassium: 703mg | Fiber: 5g | Sugar: 9g | Vitamin A: 305IU | Vitamin C: 6.9mg | Calcium: 69mg | Iron: 2.7mg