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Recipe! Turmeric Spaghetti Squash Burger w/ Beetroot Chips

If you're feeling motivated to celebrate #MeatlessMonday, then we've got just the thing you need. Homemade spaghetti squash burgers with oven-made beetroot chips (paired with non-homemade red wine for best results).

Turmeric Spaghetti Squash Burger with Beetroot Chips

Yields ~4 medium sized burgers


  • 1 medium spaghetti squash (or 2 cups), cooked + drained
  • 1/4 cup mushrooms chopped + sautéed
  • 1/8 cup onion, thinly diced
  • 1 cup gluten free oat flour
  • 1 TBSP chickpea miso
  • himalayan salt to taste salt
  • finely ground black pepper to taste
  • 1 sprig fresh thyme
  • 1 cup spring salad mix 
  • 4 tsp olive oil
  • 3 TBSP coconut oil (or any organic oil for high-heat) 
  • 4 small beets, peeled + thinly sliced



    Preheat the oven to 375 F. Cut spaghetti squash in half and place on a baking pan, cut-side down. Pour 1/4 cup of water into the pan. Bake this for 45-50 minutes, until the squash is soft enough for a knife to easily insert. Turn the oven down to 300 F. While waiting for the squash to cool down, heat olive oil in a sauté pan and sauté onions and mushrooms until brown / caramelized. Set aside. Once the squash is cool to touch, scoop out flesh. Drain any excess water / liquid. In a mixing bowl, combine squash, sautéed onion, mushroom, oat flour, miso, thyme, salt + pepper. Divide mixture into 4 portions and form a burger patty with each portion. Chill these patties in the fridge for about an hour. Toss sliced beets in 2 tsp of olive oil, and place on parchment paper on a baking sheet. Bake this in the 300F oven for 30-40 minutes, or until beets get crispy (not burnt!). Heat 3 TBSP of coconut oil on a skillet. Pan fry the chilled patties for about two minutes on each side. Serve the warm patties with spring greens and top with baked beet chips on the side! (Also...avocado + Sakara Magic Mushroom dressing drizzle).

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