Posts Tagged : lowfat recipes

Yummy Southwestern Pumpkin Burgers

Bright orange colors, beautiful red and gold leaves, and cravings for pumpkin fill the air during the Autumn months. In our search for delicious, healthy, lowfat recipes to share with you, Skinny Life stumbled across this delicious Southwestern Pumpkin Burger Recipe and we had to share it with you! Colorful, spicy and fragrant, these delicious burgers are right in style with the contemporary fondness for Southwestern foods, especially when served with Fresh Tomato Salsa. Let us know if you love them as much as we do! Bon appe-pumpkin!

INGREDIENTS

  • 6 teaspoons extra-virgin olive oil, divided
  • 1 medium onion, chopped
  • 1/2 cup finely chopped red or green bell pepper
  • 1/2 cup fresh or frozen corn
  • 2 cloves garlic, minced
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • Tomato Salsa, optional (recipe follows)
  • 1/2 cup canned unseasoned pumpkin puree
  • 1/2 cup shredded Monterey Jack, or Cheddar cheese
  • 1/2 cup toasted wheat germ
  • 1/2 cup fine dry breadcrumbs
  • 2 tablespoons chopped fresh parsley
  • 1/2 teaspoon salt
  • Freshly ground pepper, to taste
  • 6 8-inch flour tortillas, (soft-taco size)
  • 2 cups shredded lettuce

PREPARATION

  1. Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add onion and cook, stirring often, until softened, 5 to 7 minutes. Stir in bell pepper, corn, garlic, chili powder and cumin; cook, stirring, until fragrant, about 2 minutes more. Transfer to a large bowl; let cool to room temperature, about 10 minutes.
  2. Meanwhile, prepare Tomato Salsa, if using.
  3. Add pumpkin, cheese, wheat germ, breadcrumbs, parsley, salt and pepper to the onion mixture; mix well. With dampened hands, form the vegetable mixture into six 1/2-inch-thick patties, using about 1/2 cup for each.
  4. Preheat oven to 325°F. Stack tortillas and wrap in aluminum foil. Place in the oven for about 15 minutes to heat through. (Alternatively, stack tortillas between two damp paper towels; microwave on high for 30 to 60 seconds, or until heated through.)
  5. Using 2 teaspoons oil per batch, cook 2 to 4 patties at a time in a large nonstick skillet over medium heat until browned and heated through, about 4 minutes per side. Adjust heat as necessary for even browning. Wrap the patties in tortillas and serve immediately, garnished with lettuce and Fresh Tomato Salsa, if desired.

 

TIPS & NOTES

  • Make Ahead Tip: Prepare through Step 3. Wrap patties individually and refrigerate for up to 2 days or freeze for up to 3 months. Thaw in the refrigerator before cooking.

NUTRITION

Per serving: 331 calories; 13 g fat (4 g sat, 7 g mono); 8 mg cholesterol; 45 g carbohydrates; 12 g protein; 6 g fiber; 638 mg sodium; 407 mg potassium.

Nutrition Bonus: Vitamin A (100% daily value), Vitamin C (45% dv), Folate 34% dv), Selenium (30% dv), Calcium & Iron (20% dv), Magnesium & Zinc (16% dv).

Carbohydrate Servings: 3

Exchanges: 2 1/2 starch, 1/2 vegetable, 1/2 high-fat meat, 1 fat

 

pumpkin recipe

Twice Baked Spaghetti Squash

Love squash? We found this delicious recipe for Twice Baked Spaghetti Squash that you will love!
This Twice Baked Spaghetti Squash will have you feeling satisfied and guilt free! If you love red meat sauce and cheese, this will definitely please your palate.

Yield: Serves 4

This Twice Baked Spaghetti Squash has a rich, homemade turkey sauce all smothered with melted mozzarella cheese! Healthy, hearty and easy!

Ingredients

  • 2 medium spaghetti squash
  • ¾ pound mild turkey sausage
  • 2 cups pasta sauce (I prefer this homemade thicker recipe)
  • 8 oz fresh mozzarella cheese, grated [this makes a HUGE difference in overall flavor, but you can also use the pre-grated type in a pinch]
  • Freshly cracked pepper
  • Kosher salt
  • Freshly ground nutmeg

Instructions

  1. Preheat oven to 425°. Line a rimmed baking sheet with parchment paper (this will save your baking sheets and also you a lot of cleanup!)
  2. Halve your spaghetti squash, scoop out the insides, and place them face up on your baking sheet; drizzle with olive oil and coarse kosher salt. Flip them over and drizzle with more olive oil and salt. Be sure to set aside the insides of the squash to roast the seeds!
  3. Bake in your preheated oven until the skin easily gives when you poke it with a fork. It will feel soft and will indent. This baking time will vary drastically by the size of your squash; 30-60 minutes.
  4. While the squash bakes prepare your filling. Brown some mild, turkey sausage and combine with pasta sauce. Heat gently in a medium saucepan.
  5. Grip the squash with tongs and scrape out the insides with fork into a medium bowl.
  6. Repeat with all remaining squash halves.
  7. Season generously with olive oil, kosher salt, fresh ground pepper and fresh ground nutmeg (leave this out if you only have the pre-ground type…it’s just not the same). I like to season the squash in batches; fluffing with a fork to toss and coat.
  8. Fill the empty squash skins or ovenproof dish with the spaghetti squash; top with ¼ of the turkey sausage pasta sauce; and then sprinkle grated mozzarella over the top.
  9. Broil until cheese melts and browns. Serve immediately.

Notes:

The squash boat imparts no additional flavor, so feel free to make them in individual ramekins or one larger baking dish. Just make sure which ever you choose is broiler safe!

squash recipe

Photo & Recipe Credit: Lindsey Farr