Acorn Squash Veggie Burgers
If you want to add more gluten free, dairy free, lacto ovo vegetarian, and vegan recipes to your recipe box, Acorn Squash Veggie Burgers might be a recipe you should try. One portion of this dish contains roughly 4g of protein, 5g of fat, and a total of 105 calories. For 32 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. This recipe serves 15. This recipe is typical of American cuisine. Plenty of people made this recipe, and 967 would say it hit the spot. This recipe from My Whole Food Life requires pistachios, chili powder, flax egg, and sea salt. It works well as a hor d'oeuvre. From preparation to the plate, this recipe takes about 1 hour and 35 minutes. Overall, this recipe earns an outstanding spoonacular score of 83%. Try Spicy Cod Fillet with Coconut-Squash Sauce Over Roasted Acorn Squash, Butternut Squash Noodle Turkey Bolognese Stuffed Acorn Squash with Melted Gruyere: Two Ways, and Roasted Acorn Squash With Squash Risotto for similar recipes.
Servings: 15
Preparation duration: 5 minutes
Cooking duration: 90 minutes
Ingredients:
1 acorn squash
1 tsp chili powder
1 flax egg
1/4 cup gluten free oat flour
1 cup pistachios (pieces)
1 cup red onion (diced)
1 1/2 cup gluten free rolled oats
sea salt to taste
Equipment:
oven
baking sheet
colander
bowl
Cooking instruction summary:
Preheat oven to 350.Cut squash in half and remove the seeds. Brush the squash with oil and place face down on a lined baking sheet. Bake for about 45 minutes. You can tell it's done when you can easily press a fork through the flesh. Remove from oven. Remove skin. Put squash in a colander for 20 minutes, with a bowl underneath, to let excess water drip off as it cools. After the squash is mostly cooled, mix all ingredients in a dry bowl. Form into patties about a quarter cup at a time, place on a baking sheet, and put in oven to bake for 30-35 minutes. Flip them halfway through.Remove and serve.
Step by step:
1. Preheat oven to 35
2. Cut squash in half and remove the seeds.
3. Brush the squash with oil and place face down on a lined baking sheet.
4. Bake for about 45 minutes. You can tell it's done when you can easily press a fork through the flesh.
5. Remove from oven.
6. Remove skin. Put squash in a colander for 20 minutes, with a bowl underneath, to let excess water drip off as it cools. After the squash is mostly cooled, mix all ingredients in a dry bowl. Form into patties about a quarter cup at a time, place on a baking sheet, and put in oven to bake for 30-35 minutes. Flip them halfway through.
7. Remove and serve.
Nutrition Information:
covered percent of daily need
