BBQ Spaghetti Squash Sliders
- Level: Easy
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 250
- Total Fat
- 2.5 grams
- Saturated Fat
- 0 grams
- Cholesterol
- 0 milligrams
- Sodium
- 510 milligrams
- Carbohydrates
- 47 grams
- Dietary Fiber
- 5 grams
- Protein
- 9 grams
- Sugar
- 18 grams
- Total: 1 hr 30 min
- Active: 30 min
Ingredients
1 small spaghetti squash (about 3 pounds)
Kosher salt
3/4 cup of your favorite barbecue sauce
3 tablespoons pure maple syrup
2 tablespoons tomato paste
2/3 cup plus 2 tablespoons apple cider vinegar
2 teaspoons mayonnaise
1/4 small head red cabbage, finely chopped
1/4 small red onion, finely chopped
24 mini slider buns
1 English cucumber, cut into 1/4-inch-thick slices
Directions
- Preheat the oven to 350 degree F; line a baking sheet with foil.
- 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.
- 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.
- Mix together the mayonnaise, cabbage, onion and remaining 2 tablespoons vinegar in a medium bowl. Season with salt.
- 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.
- 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.