Ingredients

The following ingredients have 14 Servings
  • 1 medium spaghetti squash- halved
  • —–
  • 1 small red onion- thinly sliced
  • ⅔ cup vinegar
  • ⅓ water
  • 1 clove garlic- smashed
  • 3 tablespoons sugar – sub honey, or agave
  • 1 ½ tablespoons salt
  • ½-1 teaspoon peppercorns ( or add other whole spices- coriander, clove, allspice)
  • —-
  • 2-4 ounces baby arugula
  • 1 cup flavorful bbq sauce (or more to taste)
  • 12 -16 small slider buns

Instruction

  • Preheat oven to 425F
  • Place Spaghetti squash cut side down on parchment lined baking sheet and bake until fork tender, about 35-45 minutes.
  • Make the pickled red onions. Bring water and vinegar along with garlic, salt ,sugar and whole spices to a boil, stir until salt and sugar dissolves. Place sliced onion in the pot, submerging. For a more tender onion, simmer for few minutes before chilling, or for more crunchy, turn heat off immediately and cool in the fridge.
  • When squash is done, scoop out its meat into a fine mesh strainer over a bowl, letting any liquid drain out for a few minutes.  You want to get this DRY! Discard liquid, and place spaghetti sqaush in the bowl ( or pot) and season with salt and pepper. Add a generous amount of bbq sauce. You want this saucy! You could keep this warm in a pot on the stove over low heat, or serve immediately.
  • Spoon a little BBQ Spaghetti Squash over a bun, top with pickled onions and arugula, and top with the bun lid. Serve right away.