Lunch/Dinner: Pulled BBQ Spaghetti Squash

12 Slider Servings/6 Standard Servings

1 spaghetti squash (cook and shred ahead of time for faster meal prep)
2 tsp olive oil
sea salt & pepper to taste
1/2 C yellow onion, finely chopped
2 tsp olive oil
1 tsp garlic powder
1/2 tsp cumin
1/2 tsp paprika
1/4 tsp crushed red pepper
2 tbsp vegetable stock
1/4 C vegan BBQ Sauce
Optional: Buns & sliced pickles

Go to “START HERE” if squash cooked ahead of time.

Pre-heat the oven to 375 F.

Prepare the spaghetti squash by cutting it in half, lengthwise. Scoop out the inside seeds and pulp. Add 1 tsp of olive oil per side, and sea salt & ground pepper. Use brush or hands to coat insides evenly.

Place the squash inside up in pan with half inch of water. Bake for approximately 40-45 minutes (depending on the size of the squash) until tender.

Just before the squash is finished baking (START HERE) heat 2 tsp of olive oil in a pan over medium heat. Add onions and sauté for 2 minutes until softened.

Add garlic powder, cumin, paprika, and crushed red pepper and sauté for another 2-3 minutes. Then add vegetable stock to life everything off the pan.

Remove the squash from the oven and scrape the inside flesh of the squash out with a fork. Add all of this to the pan. (NOTE: you could bake the squash ahead of time and then prepare it in the pan the day of, before assembling and serving the sliders!)

Allow most of the stock to be absorbed before adding the bbq sauce. Once you’ve added the sauce, stir to coat all the squash and heat through for 3-5 minutes, then remove the pan from the heat. Toast the slider buns in the oven if desired and thinly slice pickles.

Assemble the sliders with a good portion of pulled bbq spaghetti squash (add as many other fixings as you desire). Serve immediately. Enjoy!

Please share photos to @bwildlywell on instagram and #bwildbwell

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