5whole-wheat hamburger bunsor other rolls of your choice, toasted
Barbecue Sauce
2teaspoonsolive oil
3clovesgarlicminced
2cupsketchup
3tablespoonsbrown sugar
2tablespoonssoy sauce
2tablespoonsvegetarian Worcestershire sauce
2tablespoonscider vinegar
Liberal pinch of red pepper flakesor more to taste
Instructions
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 2/3 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).
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.
I've written this recipe as we make it in our house, so the barbecue sauce is enough for the spaghetti squash AND the pulled pork sandwiches. So if you just make one or the other, you may have some sauce left over. If you make both versions like we do, be prepared for a lot of servings - like 10! The good news is, both versions freeze beautifully. We freeze individual portions in freezer bags and pull them out for quick, easy lunches and dinners.Inspired by The Blooming Platter of Vegan Recipes