This recipe is so simple and versatile. “Pulled” bbq spaghetti squash can be used in a sandwich or as a taco filling…the possibilities are endless! For this sandwich version I toasted the bun and added broccoli slaw, mayo, avocado and cilantro. The flavors were so good together!
BBQ Spaghetti SquashPrint Recipe
- 2 cups of roasted spaghetti squash (see notes for roasting instructions)
- 2 tbsp of your favorite bbq sauce
Add bbq sauce to the spaghetti squash and stir until combined.
If using squash that is no longer warm, place the mixture in the microwave or in the oven in a baking dish at 350 degrees for 5 minutes or until it’s heated to your liking.
To roast a spaghetti squash: Cut the stem off the squash, then cut in half long-ways. Coat the inside of the squash lightly with oil and lay cut-side down on a baking sheet lined with aluminum foil or parchment paper. Roast for 40 minutes at 375 degrees. You may need to roast longer depending on squash size.