Was it only a mere six weeks ago that I pinned this absolutely brilliant idea for “pulled” spaghetti squash from the wonderful vegan blog The Blooming Platter? Surely it’s been longer, as I’ve enjoyed barbecue pulled spaghetti squash sandwiches several (several) times since then. An embarrassing amount of times, actually.
Yeah, I’ve decided it’s pretty much the most genius food idea ever. Not only is it genius because it works so well, but taking cooked spaghetti squash, tossing it in some good barbecue sauce, and serving it on a toasted bun is seriously, seriously delicious. Delicious and easy. Delicious and easy and brilliant.
I know I’ve already said it’s all those things, but if I don’t continue heaping praise, my burning jealousy for not coming up with the idea myself will shine through.
Yeah, it’s not my original idea, but I did create my own spin on it, and it’s become one of the most popular dual meals in our home.
See, most of the time, my recipes start out as vegetarian, and I add meat at the end for my resident carnivore. I call these “One Dish, Two Ways” because, well, that’s what they are.
But – stating the obvious here, I know – some dishes can’t really start out as vegetarian. Like steak. Or whole roasted chicken. Or, you know, pulled pork.
So, at times like this, when I whip up unabashed hunks of meat for my guy’s main dish, usually I’ll just be happy with a couple of veggie/carb sides, or a Morningstar riblet (surprisingly good) or a frozen veggie burger (several of which, again, are shockingly delicious).
But this time, this time, I get to have my own equally awesome (I would argue better, actually) main.
Even though I’m making two separate main dishes, these are both very, very easy to pull together. (Har har. “Pull.” Pulled squash and pulled pork. See what I did there? Sorry.)
Seriously though. Easy. Delicious. Try it.
- 1 3-pound spaghetti squash, cooked (view the how-to)
- 5 whole-wheat hamburger buns (or other rolls of your choice), toasted
- 2 teaspoons olive oil
- 3 cloves garlic, minced
- 2 cups ketchup
- 3 tablespoons brown sugar
- 2 tablespoons soy sauce
- 2 tablespoons vegetarian Worcestershire sauce
- 2 tablespoons cider vinegar
- Liberal pinch of red pepper flakes (or more to taste)
- In a small saucepan, warm the olive oil on medium heat. Add the minced garlic and saute for about a minute or until aromatic.
- Add the ketchup, brown sugar, soy sauce, Worcestershire sauce, cider vinegar, and red pepper flakes. Stir frequently over medium heat until mixture boils.
- Turn heat to low and simmer for about five minutes.
- Scrape the spaghetti squash into a large bowl. Stir in ⅔ cup of the barbecue sauce.
- Toast the rolls then lay them open on individual plates and poon the barbecue pulled spaghetti squash onto each. Serve immediately.
- Reserve the remaining barbecue sauce for later (keeps in the refrigerator for several days) or use the rest for the Slow Cooker Barbecue Pulled Pork (recipe below).
Bonus Slow Cooker Barbecue Pulled Pork recipe
Adapted from About.com Southern Food
- One 2 1/2 pound pork butt or shoulder roast
- Two medium onions, halved and sliced
- Kosher salt and fresh ground pepper
- 1 cup water
- Lay half the onions in the bottom of the Crock Pot.
- Rinse pork roast and pat dry. Sprinkle liberally with salt and pepper and lay in Crock Pot on top of onions.
- Lay remaining onions over the roast. Pour in water.
- Cook on low for 10 hours or until roast shreds easily with a fork.
- Stir in about 1 1/3 cup barbecue sauce (see recipe above), cover, and cook on low for about 20 more minutes.
- Serve over toasted hamburger buns or rolls.
- Makes enough for about five sandwiches.