Barbecue Spaghetti Squash Sliders
SERVINGS 6
Ingredients
- Parchment paper
- 1 spaghetti squash medium about 3 lbs.
- 2 Tbsp olive oil divided use
- ¼ tsp. sea salt or Himalayan salt
- ¼ tsp. black pepper
- 2 cups Cabbage shredded
- 1 cup purple cabbage shredded
- ¼ cup vegan mayonnaise or all-natural mayonnaise
- 1 tsp. Dijon mustard
- 1 dash celery seed optional
- 1 dash black pepper or ground black pepper
- 1 onion medium finely chopped
- 1 tsp. garlic powder
- ½ tsp. cumin
- ½ tsp. paprika
- ¼ tsp. red pepper flakes optional
- 2 Tbsp. vegetable broth low-sodium organic
- ¼ cup barbecue sauce all-natural smoked, no sugar added
- 12 whole-grain dinner rolls small toasted (if desired) cut in half lengthwise
- 24 pickles thinly-sliced, low-sodium if possible
Instructions
- Preheat oven to 375º F.
- Line large baking sheet with parchment paper. Set aside.
- Cut spaghetti squash in half lengthwise. Remove seeds and membrane.
- Place spaghetti squash, cut side up, on baking sheet. Evenly drizzle with 1 Tbsp. oil. Season with salt and pepper. Place cut side down.
- Bake for 40 to 45 minutes, or until tender.
- 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.
- Heat remaining 1 Tbsp. oil in large nonstick skillet over medium-high heat.
- Add onion; cook, stirring frequently, for 4 to 5 minutes, or until onion is translucent.
- Add garlic powder, cumin, paprika, and red pepper flakes (if desired); cook, stirring constantly, for 2 minutes.
- Add broth; cook, stirring frequently, for 1 minute. Remove from heat. Set aside.
- 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.
- Add barbecue sauce; cook, stirring constantly, for 3 to 4 minutes, or until well coated and heated through.
- Evenly top each bottom roll with spaghetti squash mixture, coleslaw, 2 pickles, and top roll; serve immediately.
Notes
Container Equivalents
2 Green
2 Yellow
2 tsp. 2B Mindset Plate It! A veggie and FFC as part of lunch.
2 Yellow
2 tsp. 2B Mindset Plate It! A veggie and FFC as part of lunch.
Nutrition
Calories: 464kcalCarbohydrates: 69gProtein: 11gFat: 18gSaturated Fat: 3gSodium: 3051mgPotassium: 669mgFiber: 10gSugar: 15gVitamin A: 1158IUVitamin C: 24mgCalcium: 329mgIron: 5mg
Tried this recipe?Let us know how it was!
