-
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.