Vegan BBQ Spaghetti Squash Sliders with Pickled Onions
Total Time
1 hour
Prep Time
15 minutes
Cook Time
45 minutes
Rating
5 out of 5 stars
(2)
Ingredients
12 servings
- 1 medium spaghetti squash- halved
- —–
- 1 small red onion- thinly sliced
- ⅔ cup vinegar
- ⅓ water
- 1 clove garlic- smashed
- 3 tablespoons sugar – sub honey, or agave
- 1 ½ tablespoons salt
- ½-1 teaspoon peppercorns ( or add other whole spices- coriander, clove, allspice)
- —-
- 2-4 ounces baby arugula
- 1 cup flavorful bbq sauce (or more to taste)
- 12 -16 small slider buns
How would you rate this recipe?
Preparation
Step 1
Preheat oven to 425F
Step 2
Place Spaghetti squash cut side down on parchment lined baking sheet and bake until fork tender, about 35-45 minutes.
Step 3
Make the pickled red onions. Bring water and vinegar along with garlic, salt ,sugar and whole spices to a boil, stir until salt and sugar dissolves. Place sliced onion in the pot, submerging. For a more tender onion, simmer for few minutes before chilling, or for more crunchy, turn heat off immediately and cool in the fridge.
Step 4
When squash is done, scoop out its meat into a fine mesh strainer over a bowl, letting any liquid drain out for a few minutes. You want to get this DRY! Discard liquid, and place spaghetti sqaush in the bowl ( or pot) and season with salt and pepper. Add a generous amount of bbq sauce. You want this saucy! You could keep this warm in a pot on the stove over low heat, or serve immediately.
Step 5
Spoon a little BBQ Spaghetti Squash over a bun, top with pickled onions and arugula, and top with the bun lid. Serve right away.
Step 6
Save recipe for the next time?
