Spaghetti squash absorbs the flavors you add to it, so adding your favorite smoky barbecue sauce mimics succulent barbecue pork
Spaghetti squash is an amazingly versatile vegetable: It can stand in for pasta and even take the place shredded pork in this slider recipe!
The combination of flavors and textures creates a convincing, plant-based version of pulled pork.
Pile your saucy “pulled squash” on whole-grain dinner rolls and top them with a tangy, fresh cabbage slaw and sliced pickles for sliders that vegetarians and meat-eaters alike will love.
For other 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 Recipe
These barbecue spaghetti squash sliders taste like pulled pork, but they’re all vegan!
Ingredients
- 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
Instructions
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Preheat oven to 375º F.
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Line large baking sheet with parchment paper. Set aside.
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Cut spaghetti squash in half lengthwise. Remove seeds and membrane.
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Place spaghetti squash, cut side up, on baking sheet. Evenly drizzle with 1 Tbsp. oil. Season with salt and pepper. Place cut side down.
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Bake for 40 to 45 minutes, or until tender.
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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.
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Heat remaining 1 Tbsp. oil in large nonstick skillet over medium-high heat.
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Add onion; cook, stirring frequently, for 4 to 5 minutes, or until onion is translucent.
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Add garlic powder, cumin, paprika, and red pepper flakes (if desired); cook, stirring constantly, for 2 minutes.
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Add broth; cook, stirring frequently, for 1 minute. Remove from heat. Set aside.
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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.
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Add barbecue sauce; cook, stirring constantly, for 3 to 4 minutes, or until well coated and heated through.
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Evenly top each bottom roll with spaghetti squash mixture, coleslaw, 2 pickles, and top roll; serve immediately.
P90X / P90X2 Portions
1 Vegetable
1 Grain Carb
½ Fat
P90X3 Portions
3 Carb
1½ Fat
Body Beast Portions
2 Vegetable
2½ Starch
1½ Fat
Containers
2 Green
2 Yellow
2 tsp.
2B Mindset Plate It!
A veggie and FFC as part of lunch.
