4 cups squash, cut in half and save out the seeds.
1 can (15 ounces) black beans, drained and rinsed
1 cup cooked quinoa (1/4 c. raw quinoa cooked in 1 cup of water about 30 minutes)
1/2 cup red onion, minced
3 cloves of garlic, minced
1 tablespoon chili powder seasoning
1 tablespoons ground cumin
1/4 teaspoon ground coriander
1/2 cup nuts, finely chopped
1 tablespoon sea salt
1 cup rolled oats
½ cup fresh cilantro, chopped or 2 tablespoons dry cilantro
Remove the squash seeds and set aside. Start roasting the squash in a pre-heated oven at 400 degrees F, for about 35-45 minutes or until it is super tender. Remove the skin when the squash has cooled.
While the squash roasts, wash and clean the squash seeds and toast them in a toaster oven about 1 1/2 cycles stirring them between toastings and removing them when they are just beginning to brown. Set them aside.
Combine the roasted squash to a large mixing bowl and mash. Add in the black beans and mash them too. Fold in the cooked quinoa, cilantro, chili powder, ground cumin, coriander, nuts, and salt.
Lightly water sauté the red onion, and garlic in a small sauce pan. Fold that into the mixture.
Mix in the quick oats.
Take several cups of the mixture, add the squash seeds and process until the mixture is uniform in size. Combine the mixture back into the original squash mixture and mix well.
Form the mixture into patties 3-4 inch patties place on parchment paper.
Bake the burgers at 400 degrees until browned on each side. Start with 15 minutes on each side. May need more time
Yield: 12 servings