Let me take you back to my state of mind the day I made this recipe: It was one of those mornings where I spent 3 hours on foodgawker searching for sloppy joes (because who doesn’t do that right?), endlessly salivating at all the photos I saw on my screen, and all I could think about was when the hell the clock was going to strike 3 so I could go buy the ingredients and get these in ma belly! No seriously though, I was having a hardcore craving for sloppy joes. I have also been trying to eat lighter lately, which posed a slight problem. My solution was no bun, but how can you make a sloppy joe without the bun!? Well, I promise you, these spaghetti squash quinoa “buns” will soon become part of your recipe binder because they were even better than having the bread!
It’s always fun to tweak a classic recipe like this and see the reaction. I had my boyfriend’s brother, his girlfriend, and a couple other friends over for dinner and let me tell you, it was a hit! I ate 2 of the “buns” while we cooked because they were irresistible, and even though we thought we made way too many, they were all gone by the time we finished dinner!
I will admit, the patties were a bit of work. My advice is to make them ahead of time and freeze them. This way when you make the recipe, all you will have to do is thaw them out and saute. If you don’t have the patience to make them ahead of time because you are reading this recipe and must try it today, no fear! Just get your spaghetti squash in the oven and start on your meat while it roasts, this will save you time.
When I roast my spaghetti squash I simply cut it in half, take out the seeds, fill an oven baking sheet with sides with about 1/4 inch water, place the squash cut side down, and roast. No need to use oil or seasoning.
I also fell in love with this meat recipe, by far the best sloppy joes I have made!! If you end up cooking this be sure to tag #atastymess so I can see your creations!!!
- 1 egg
- ⅔ cup almond flour
- 2 cups spaghetti squash, cooked and wringed out
- 2 cups quinoa, cooked
- ¼ cup Parmesan cheese, freshly grated (optional)
- ½ cup fresh spinach, finely chopped
- 1 Tbsp. Umami powder (you can purchase on amazon or in my store)
- 1 Tbsp. garlic powder
- ¼ cup fresh parsley, minced
- salt and pepper, to taste
- grapeseed oil for cooking, about 2 tbsp. per batch
- 3 Tablespoons Butter
- 1 cup Onion, diced
- 1 Red Bell Pepper, diced
- 4 cloves of garlic, minced
- 1½ lb. bison meat
- 2 Tablespoons Dark or Light Brown Sugar
- 3 Tablespoons Dijon Mustard
- 2 Tablespoons Worcestershire Sauce
- ¾ Teaspoon Liquid Smoke
- 1½ Tablespoon Chili Powder
- 1 Teaspoon Smoked Paprika
- ½ tsp. cinnamon
- ½ cup water
- 1 Cup Ketchup, low sugar
- 2 Tbsp. Apple Cider Vinegar
- Salt and Pepper to taste
- Before you combine ingredients, make sure you wring out the spaghetti squash really really well. I would suggest making it a day ahead and letting it sit in a strainer and container in the fridge. You must get most of the liquid out of the squash, otherwise the buns will fall apart.
- Combine all ingredients except grapeseed oil in a medium/large mixing bowl.
- Refrigerate mixture for about half an hour, until the patties become easier to form (while you refrigerate them, start the meat).
- Once they are cold enough to form patties, shape, and lay them out on paper towels until you are ready to saute.
- Saute until each side of the patty browns.
- Heat a large pan and add in butter. Once it is melted, add in the onion, garlic, and bellpepper. Cook for about 5 minutes, then add in the meat. Break up the meat well as it cooks with a wooden spoon. Season well with salt and pepper. Once the meat browns, add in the brown sugar, dijon, Worcestershire, liquid smoke, chili powder, paprika, cinnamon, and ½ cup of the water. Stir well and let the mixture simmer for about 5 minutes. Taste for seasoning and add more salt and pepper as needed.
- Add in the cider vinegar and ketchup and cook the meat for at least 30 minutes, or longer (I usually cook for about an hour, or however long I want until I am ready to eat).
- Place the meat in the quinoa patties, top with fresh parsley, and serve!