1 spaghetti squash
2 tsp, + 1 tbsp olive oil
salt and pepper
1 onion, chopped
1/4 tsp cumin
1/2 tsp paprika
1/2 tsp garlic powder
1/4 tsp red pepper flakes
2 tbsp water
1/4 cup all-natural BBQ sauce
2 pickles, sliced thinly
4 buns, use whichever type you enjoy
1 bag of coleslaw mix
1/3 cup all-natural mayonnaise
1 tbsp dijon mustard
1 tsp vinegar (I use Apple Cider)
1. Mix the bag of coleslaw mix in a bowl with the mayo, mustard and vinegar. Season with salt and pepper. Cover and chill until you are ready to build your sandwich. Can be made ahead of time, up to a day in advance.
1. Preheat oven to 375 degrees Fahrenheit.
2. Slice spaghetti squash in half, lengthwise. Scoop out the seeds and flesh and discard. Place parchment paper on a baking sheet. Rub 2 tsp of olive oil on the flesh side of the squash and season with salt and pepper. Place squash face down on top of the parchment paper. Bake for 30-45 minutes, depending on the size of the squash, until the skin is soft enough to be poked by a fork.
3. When the squash is almost complete, heat a skillet over medium heat. Add 1 tbsp olive oil and add the chopped onion. Sauté for 3 minutes.
4. Add cumin, paprika, garlic powder and red chili flakes. Stir for 2 more minutes.
5. Add 2 tbsp of water and continue to cook for 3-5 minutes.
6. Remove squash from the oven, and when cool enough to touch, use a fork to scrape out the flesh of the squash.
7. Add squash to the pan. Add the BBQ sauce. Cook for 3-5 more minutes.
8. Slice and toast buns lightly in a toaster oven.
9. To assemble, scoop a layer of coleslaw to the bottom of the bun. Top with thinly sliced pickles, and finally a generous scoop of the squash. Add a drizzle of BBQ sauce if you would like.