Pulled BBQ Spaghetti Squash Sliders
“This is a super unique and delicious way to use spaghetti squash for a light but comforting pulled 'pork' style BBQ sandwich!”
Ingredients
spaghetti squash: 1
olive oil: 2 tsp
sea salt & ground black pepper, to taste
onion: 1/2 cup, finely chopped
olive oil: 2 tsp
garlic powder: 1 tsp
cumin: 1/2 tsp
paprika: 1/2 tsp
crushed red pepper: 1/4 tsp
vegetable stock: 2 tbsp
BBQ sauce: 1/4 cup
buns: toasted (optional)
pickles: sliced
For Coleslaw
bagged coleslaw mix: 4 cups
mayonnaise (vegan optional): 1/3 cup
dijon mustard: 1 tsp
ground black pepper, to taste
Instructions
Preheat the oven to 375°F.
Prepare the spaghetti squash by cutting it in half, lengthwise. Scoop out the inside seeds and pulp. Add 1 teaspoon of olive oil per side, and sea salt and ground black pepper. Use your hands to spread the oil, salt, and pepper evenly around the inside flesh of the squash.
Place the squash inside down onto a baking sheet lined with parchment paper or in a wide baking dish. Bake for approximately 45 minutes (depends on the size of the squash) until tender and you can easily poke the outside skin with a fork.
While the squash is baking, prepare the coleslaw by combining vegan mayonnaise and dijon mustard with the coleslaw mix. Add ground black pepper to taste and refrigerate this until ready to assemble the sliders.
Just before the squash is finished baking, heat 2 teaspoons of olive oil in a pan over medium heat. Add onions and sauté for 2 minutes until softened.
Add garlic powder, cumin, paprika, and crushed red pepper and sauté for another 2 to 3 minutes. Then add low-sodium vegetable stock to lift everything off the pan.
Remove the squash from the oven and scrape the inside flesh of the squash out with a fork. Add all of this to the pan.
Allow most of the stock to be absorbed before adding the BBQ sauce. Once you’ve added the sauce, stir to coat all the squash and heat through for 3 to 5 minutes, then remove the pan from the heat.
Toast the slider buns in the oven if desired, and thinly slice pickles.
Assemble the sliders by placing a bit of coleslaw on the bottom bun, then add pickle slices, and top with a good portion of pulled BBQ spaghetti squash. Serve immediately!
Recipe was originally posted on Hot For Food