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

Difficulty

10/20

Yield serving

Preparation time

15 minutes

Cooking time

15 minutes

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

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.