February 2022

BBQ Spaghetti Squash Sliders Ingredients 1 small spaghetti squash (about 3 pounds) Kosher salt 3/4 cup of your favorite barbecue sauce 3 tablespoons pure maple syrup 2 tablespoons tomato paste 2/3 cup plus 2 tablespoons apple cider vinegar 2 teaspoons mayonnaise 1/4 small head red cabbage, finely chopped 1/4 small red onion, finely chopped 24 mini slider buns 1 English cucumber, cut into 1/4-inch-thick slice s Directions Preheat the oven to 350 degree F; line a baking sheet with foil. Halve the squash lengthwise and scoop out the seeds. Season the flesh generously with salt and brush with 1/4 cup of the barbecue sauce. Arrange flesh-side down on the prepared baking sheet and roast until tender and the squash strands are easily separated with a fork, 45 minutes to 1 hour. Let cool for a few minutes on the baking sheet. Meanwhile, whisk together the maple syrup, tomato paste, 2/3 cup of the vinegar, remaining 1/2 cup barbecue sauce, a pinch of salt and 1 cup water in a small saucepan. Bring to a boil, then reduce to a simmer and cook until thickened, 15 to 20 minutes. Keep warm. Mix together the mayonnaise, cabbage, onion and remaining 2 tablespoons vinegar in a medium bowl. Season with salt. Use a fork to separate the squash strands (keep them in the skins). Divide 1 1/4 cups of the sauce between the 2 halves and mix until the squash strands are coated. Season with salt. Slice the buns open about three-quarters of the way. Divide the cucumber slices among the buns. Fill each with a generous amount of the squash and top with some slaw. Serve with extra sauce on the side. 12