Food Network Kitchen’s BBQ Spaghetti Squash Sliders, as seen on Food Network.
Recipe courtesy of Food Network Kitchen

BBQ Spaghetti Squash Sliders

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  • Level: Easy
  • Total: 1 hr 30 min
  • Active: 30 min
  • Yield: 12 servings
Who needs meat to make a delicious slider? These vegetarian squash sliders are sweet, tangy and messy. If you can't find mini slider buns, slice hot dog buns into thirds.



  1. Preheat the oven to 350 degree F; line a baking sheet with foil.
  2. Halve the squash lengthwise and scoop out the seeds. Season the flesh generously with salt and brush with 1/4 cup of the barbecue sauce. Arrange flesh-side down on the prepared baking sheet and roast until tender and the squash strands are easily separated with a fork, 45 minutes to 1 hour. Let cool for a few minutes on the baking sheet. 
  3. Meanwhile, whisk together the maple syrup, tomato paste, 2/3 cup of the vinegar, remaining 1/2 cup barbecue sauce, a pinch of salt and 1 cup water in a small saucepan. Bring to a boil, then reduce to a simmer and cook until thickened, 15 to 20 minutes. Keep warm. 
  4. Mix together the mayonnaise, cabbage, onion and remaining 2 tablespoons vinegar in a medium bowl. Season with salt. 
  5. Use a fork to separate the squash strands (keep them in the skins). Divide 1 1/4 cups of the sauce between the 2 halves and mix until the squash strands are coated. Season with salt. 
  6. Slice the buns open about three-quarters of the way. Divide the cucumber slices among the buns. Fill each with a generous amount of the squash and top with some slaw. Serve with extra sauce on the side.