We need to talk about buns. Not that kind of bun, and not the bread kind either. The Whole30 cookbook has recipes for buns made of mushroom caps and slices of eggplant and sweet potato.
Photo of Buns Taken From the Book
Tonight I decided to try a sweet potato bun to complement my turkey burger. After all, when I make turkey burgers, which is pretty often, I tend to make oven-baked sweet potato fries as a side. So this wasn’t going to be a far cry from my pre-Whole30 go-to dinner.
I think I might’ve cut the sweet potato slices too thick. The recipe says to shoot for 1/2-inch, and mine were closer to 3/4-inch. So when they didn’t get soft after three to five minutes per side in olive oil, I wasn’t that surprised. I transferred my not-bun to the toaster oven, set it to 425 degrees and then made the turkey burger, and by the time that was done, my bun was soft! And once topped with meat and veggies (and a dollop of homemade mayo), it made for a BEAUTIFUL burger.
Don’t hate me cuz I’m beautiful
And then this happened.
I’m hideous! Don’t look at me!
Yes, after just a couple bites, my masterpiece fell apart. What’s the point of a burger if you have to eat it with a fork?! Where my Whole30 people at? Does this always happen? Is it me or my buns???
All hail the almighty spaghetti squash! Despite the fact that I needed a muscular man to help me slice open the massive fruit I picked out this time, I’m obsessed. And this recipe only added fuel to the fire of my obsession.
Other than the squash, you probably already have everything you need to make spaghetti squash pizza crust, which is GREAT. You’ll also need to gather your pizza toppings; I used Prego tomato sauce, a pizza cheese blend and chicken breast strips for protein.
Look how pretty it is!
I’m not going to post the entire recipe here because I think you all know how to click on a hyperlink, but I will offer a few tips/warnings.
- For me, two cups of squash made a crust that was roughly nine inches in diameter. If you want a foot-long (or foot-round) like the recipe claims to make, I recommend using more spaghettified squash.
- Do NOT forget to spray whatever material will be touching the crust. I used foil but failed to spray and ended up having to scrape each bite from the aluminum. It was still delicious!
- The aforementioned muscley man remembered to spray but still could not eat his pizza without a fork. I think the fall apart nature of the crust might have something to do with not straining the squash enough before combining it with the other ingredients. Make sure you get as much squash liquid out as possible.
Want to know a secret? This slice of pizza has a layer of aluminum foil stuck to the bottom of it.
Say hello to my new favorite recipe! How do I love thee? Let me count the ways.
- It’s delicious. Everything you love about nachos, minus the greasy chips and with turkey instead of beef.
- It’s healthy. This is another one I found searching for “low carb, high protein” on Pinterest.
- It’s adorable. They’re rainbow-colored boats… I mean COME ON! The recipe practically begs for an I’m on a Boat parody, but I’ve got nuthin.
I am constantly looking up new recipes on Pinterest. Despite the fact that I own several cookbooks and sometimes even clip recipes from magazines and newspapers, 9 out of 10 times I get my meal inspiration from Pinterest. My latest search term was “low carb, high protein recipes,” which is how I found tonight’s dinner.
I had never made spaghetti squash before so I had no idea what to expect. That part was surprisingly simple, although you do have to bake it for about half an hour before you can even spaghettify it.
Then you sauté the onions, garlic, kale and mushrooms, mix all that with the remaining ingredients, slop it into your spaghetti squash crust and bake for 50 minutes at 400 degrees. If it sounds time-consuming, it is. But I did 30 minutes of pilates while it was in the oven, so that’s gotta count for something.
Here’s what it looked like straight out of the oven. Nice, right? The recipe says to wait 30 minutes before cutting into it, but I was a little over eager. Instead I waited 20 minutes after cutting into it, once I realized the slices lacked definition.
When I finally dug into my creation, I was surprised by how flavorful it was. So yummy! My only complaint is how moist it was. I wouldn’t call it pudding-like, but it certainly held onto the moisture from all those veggies. I wonder if there’s any way to minimize that for next time. Until then, I’m going to enjoy my leftovers, at just 170 calories a slice.