“Pulled” BBQ Spaghetti Squash Sandwiches
A fantastic way to enjoy a BBQ sandwich, vegetarian style. This recipe will make about 6 sandwiches, but I typically make 4 and enjoy the leftovers the next day, sans bun. Sometimes I like to add some slices of pepper jack or cheddar cheese to the buns before toasting, to add richness, but this is totally optional.
Ingredients
Scale
2 spaghetti squash
Olive oil, as needed
4 to 6 buns, toasted
½ lb. store-bought cole slaw (any kind you like)
1 medium onion, chopped
4 garlic cloves, roughly chopped
Salt and pepper, as needed
1 cup ketchup
2 TBSP molasses
2 TBSP apple cider vinegar
1 tsp smoked paprika
2 TBSP white miso
Instructions
- Preheat your oven to 350 degrees F. Roast the squash whole, directly on your oven rack, for 30 minutes. Remove from the oven and allow to cool until they have softened considerably and are easily handled; about 20 minutes. Slice in half, width-wise, scoop out the seeds and, using a fork, scrape out the “spaghetti strands” until you’ve emptied each half. Discard or compost the skins/shells.
- Add a couple tablespoons of olive oil to a large, non-stick skillet set over medium-high heat. Add the squash and season liberally with salt and pepper. Press the squash down in the pan, allowing it to really form a crust on the bottom, and let it toast up until it’s dark brown and crusty – almost burnt. Turn off the heat.
- Meanwhile, in a medium saucepan set over medium heat, add about 1 TBSP olive oil, the chopped onion, and a little salt and pepper. Cook until the onion is very tender, about 6 to 8 minutes, stirring frequently. Add the garlic and cook for another couple of minutes. Add the ketchup, molasses, vinegar, smoked paprika, and miso. Reduce the heat to low, stir, and allow the mixture to simmer for 10 minutes.
- Transfer the mixture to a blender and blend until smooth. Add about ½ of the BBQ sauce to the pan with the squash and toss to mix. Add more if you like, I like to save the rest for topping and dipping.
- To assemble, pile the BBQ “pulled” squash onto the toasted bun bottoms and top with some slaw. Finish with the bun tops and enjoy.