Slow Cooker Barbecue Spaghetti Squash

Slow Cooker Barbecue Spaghetti Squash

Perfect for sandwiches

Ingredients

1/2 Spaghetti squash

3/4 cup Diced tomatoes or 1/2 cup of tomatoe sauce

1 Chipotle in Adobe or 1 teaspoon hot sauce and 1 teaspoon liquid smoke

3 tablespoons Almond flour or any nut flour

1 Bay leaf

1 Scallion or a bunch of chive

1 tablespoon Fresh parsley or cilantro

Salt and pepper to taste.

Directions

Cut and scrape the seeds from the squash, wash, dry, cut off a little slice at the bottom for stability and put in a slow cooker. Fill the cavity with the 3/4 cup of diced tomatoes, 1 diced chipotle, 3 tablespoons almond flour, 1 bay leaf, salt and pepper. Cook on high for about 2 hours or until desired donness.

Remove the bay leaf. Add the scallion and parsley and separate the flesh from the skin. Adjust seasoning if necessary.

It is so good in a toasted sandwich between 2 slices of swiss cheese, better than pulled pork in my opinion.

Up date:

You can double the recipe if you can fit the 2 halves in your slow cooker. I had to force them to fit. I think it is the recipe I am most proud of. We are not vegan but this is a very flavorful and satisfying plant base meal.

I was looking for a vegetarian substitute for pulled pork. I tried jack fruit and didn't like how sweet and not satisfying it is. I thought spaghetti squash is stringy so I tried and my husband and I love it better than the meat.

Eat veggies, be healthy and bon appétit!

Today's sandwich that I had with sweet potatoe fries. I could live on that.

Comments

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