
Creative Culinary Solutions
BBQ Pulled Spaghetti Squash Sliders
Vegetables are trendier than ever, and so are plant-based spins on popular comfort foods. Why not treat your guests with a plant based and healthier version of pulled pork?
Difficulty: | 10/20 |
Yield serving: | 10 |
Preparation time: | 15 minutes |
Cooking time: | 15 minutes |

Preparation
- Poke the squashes all over with a sharp knife, put in a microwave dish and microwave on high for 5 minutes.
- If not fork tender, cook by 2 minutes increments until it is. Set aside until cool enough to manipulate.
- Cut squash in half lengthwise, scoop out seeds, and scrape out the strings with a fork. Set aside.
- Meanwhile, caramelize the onions in the vegetable oil in a skillet over medium-low heat for about 10 minutes or until brown.
- Prepare the barbecue sauce according to instructions on package, add the culinary tomato base mix and the chipotle sauce and mix well.
- Add the sauce mix to the skillet and mix well.
- Gently fold in the squash and add salt and pepper to taste.
- Butter the buns and toast them.
- Garnish with the BBQ pulled squash and serve with a side of coleslaw. Enjoy!
RED CABBAGE SLAW
- In a small bowl, mix the mayonnaise and the coleslaw seasonings.
- In a big mixing bowl, mix together the cabbage, carrots, and seasoned mayonnaise.
We suggesting buttering up the buns before toasting them and loading them with the pulled squash; the mix of textures is divine. Serve with a side of coleslaw.
Ingredients
- 2 (10 lbs) spaghetti squash
- 30 mL (2 tbsp) of vegetable oil
- 1 onion, sliced
- 500 mL (2 cups) of prepared Rotisserie Chicken BBQ Dipping Sauce Mix
- 15 mL (1 tbsp) of dry Instant, Gluten-Free Culinary Tomato Base
- Chipotle sauce, to taste
- Salt and pepper, to taste
- 10 hamburger buns, toasted
- 60 mL (1/4 cup) of butter
- 300 g of mayonnaise, for red cabbage slaw
- 60 g of Cole Slaw Seasoning Mix
- 500 g of red cabbage, shredded
- 500 g of carrots, julienned
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