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?

bbq pulled spaghetti squash buns



Yield serving


Preparation time

15 minutes

Cooking time

15 minutes


  • 2 units (10 lbs) Spaghetti Squash
  • 30 mL (2 tbsp) Vegetable oil
  • 1 unit Onion, sliced
  • 500 mL (2 cups) LUDA ED Barbecue sauce, prepared
  • 15 mL (1 tbsp) LUDA Inspiration Culinary Tomato Base, dry mix
  • Chipotle sauce, to taste
  • Salt and pepper, to taste
  • 10 units Hamburger buns, toasted
  • 60 mL (1/4 cup) Butter


  • 300 g Mayonnaise
  • 60 g LUDA Original Coleslaw Seasoning
  • 500 g Red cabbage, shredded
  • 500 g Carrots, julienned


  1. Poke the squashes all over with a sharp knife, put in a microwave dish and microwave on high for 5 minutes.
  2. If not fork tender, cook by 2 minutes increments until it is. Set aside until cool enough to manipulate.
  3. Cut squash in half lengthwise, scoop out seeds, and scrape out the strings with a fork. Set aside.
  4. Meanwhile, caramelize the onions in the vegetable oil in a skillet over medium-low heat for about 10 minutes or until brown.
  5. Prepare the barbecue sauce according to instructions on package, add the culinary tomato base mix and the chipotle sauce and mix well.
  6. Add the sauce mix to the skillet and mix well.
  7. Gently fold in the squash and add salt and pepper to taste.
  8. Butter the buns and toast them.
  9. Garnish with the bbq pulled squash and serve with a side of coleslaw. Enjoy!


  1. In a small bowl, mix the mayonnaise and the coleslaw seasonings.
  2. 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.

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