Barbecue Spaghetti Squash

Barbecue Spaghetti Squash

 Barbecue Spaghetti Squash 

Perfect for sandwiches

Ingredients 

1/2                                                                         Spaghetti squash

3/4 to 1 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.

1 tablespoon                                                       Nutrional yeast (optional)

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 (or more depending on the size of the squash) 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. See the last update for the oven method which cook in 30 to 40 minutes to cook. 

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.

Last Update 11/2/2025

I baked it in the oven this time and I like it.  I put the squash cut length wise (which is hard, my husband helped me), cut side down in the preheated oven at 400°F for 15 minutes. Meanwhile I made the sauce (double).  After 15 minutes I filled the cavities and cooked 25 more minutes (it was a big squash). I also added 1 tablespoon of nutritional yeast and made my sandwich without cheese.  It was delicious. 

I'm thinking that next time I'd cook it 15 minutes whole to make it easier to cut. I'll let you know if it works well.