Not only does spaghetti squash pack a punch of nutrients, like vitamin B, potassium, and fiber, but it really does look and taste like its namesake noodle, so it can take the place of pasta or other noodles in many dishes. But, this amazing veggie can do more than stand in for carby pasta; in this recipe for Barbecue Spaghetti Squash Sliders, this multipurpose veggie takes the place of shredded pork!
Spaghetti squash is good at absorbing the flavors you add to it, so mimicking succulent barbecue pork meat starts with adding your favorite smoky barbecue sauce and spices like cumin and paprika (try a dash of cayenne pepper for extra kick). The combination of flavors and textures creates a convincing, plant-based version of pulled pork. Mount the saucy “pulled squash” on whole-grain dinner rolls and top them with a tangy, fresh cabbage slaw and sliced pickles for tantalizing barbecue spaghetti squash sliders that will excite vegetarians and meat-eaters alike. Serve these as an appetizer at your next party or potluck, and watch them disappear.
Spaghetti squash is usually available early fall through winter. This recipe is a perfect opportunity to eat a hearty, belly-warming meal that tastes like summertime when it’s cold and blustery outside. And if you’re eager to try other barbecue inspired recipes that taste great any time of year, try these Barbecue Chicken Baked Sweet Potatoes and Barbecued Cauliflower Salad.
Barbecue Spaghetti Squash Sliders
These barbecue spaghetti squash sliders taste like pulled pork, but they're all vegan!
- Parchment paper
- 1 medium spaghetti squash about 3 lbs.
- 2 Tbsp olive oil divided use
- ¼ tsp. sea salt or Himalayan salt
- ¼ tsp. ground black pepper
- 2 cups shredded green cabbage
- 1 cup shredded red cabbage
- ¼ cup vegan mayonnaise or all-natural mayonnaise
- 1 tsp. Dijon mustard
- 1 dash ground celery seed optional
- 1 dash ground white pepper or ground black pepper
- 1 medium onion finely chopped
- 1 tsp. garlic powder
- ½ tsp. ground cumin
- ½ tsp. ground paprika
- ¼ tsp. crushed red pepper flakes optional
- 2 Tbsp. low-sodium organic vegetable broth
- ¼ cup all-natural smoked barbecue sauce no sugar added
- 12 small whole-grain dinner rolls cut in half lengthwise, toasted (if desired)
- 24 thinly-sliced pickles low-sodium if possible
Preheat oven to 375º F.
Line large baking sheet with parchment paper. Set aside.
Cut spaghetti squash in half lengthwise. Remove seeds and membrane.
Place spaghetti squash, cut side up, on baking sheet. Evenly drizzle with 1 Tbsp. oil. Season with salt and pepper. Place cut side down.
Bake for 40 to 45 minutes, or until tender.
While spaghetti squash is baking, make coleslaw by combining green and red cabbage, mayonnaise, mustard, celery seed (if desired), and white pepper in a medium bowl; mix well. Refrigerate, covered, until ready to use.
Heat remaining 1 Tbsp. oil in large nonstick skillet over medium-high heat.
Add onion; cook, stirring frequently, for 4 to 5 minutes, or until onion is translucent.
Add garlic powder, cumin, paprika, and red pepper flakes (if desired); cook, stirring constantly, for 2 minutes.
Add broth; cook, stirring frequently, for 1 minute. Remove from heat. Set aside.
Scrape spaghetti squash flesh into stringy noodles. Add to skillet; cook, over medium-high heat, stirring frequently, for 1 to 2 minutes, or until broth is absorbed.
Add barbecue sauce; cook, stirring constantly, for 3 to 4 minutes, or until well coated and heated through.
Evenly top each bottom roll with spaghetti squash mixture, coleslaw, 2 pickles, and top roll; serve immediately.
The Nutrition Facts box below provides estimated nutritional information for this recipe.