Gluten-Free, Main, Vegan, Vegetarian -

Saucy Spaghetti Squash Sliders with Slaw


For the Squash

● 1 large spaghetti squash

● Avocado oil

● Sea salt & freshly ground pepper

● 1 cup of BBQ sauce (or more if you like it saucy)

● 2 tsp herbs de provence or rosemary (optional)


For the Slaw

● 1 ½ cup red or green cabbage (or a mix), shredded

● ⅔ cup carrots, shredded

● 1 small red onion, sliced thinly

● ⅓ cup avocado oil

● ¼ cup apple cider vinegar

● 3 Tbsp tahini

● 2 Tbsp maple syrup or honey

● 1 tsp sea salt


And Don’t Forget:

● Arugula

● More BBQ sauce (if you like it REALLY saucy)

● Buns (big buns, small buns, gluten-free buns or whatever buns you like)



1. Preheat the oven to 425℉.

2. For the Squash: Cut the spaghetti squash in half and scoop out the seeds (which you

can roast later if you’re into it). Brush with a thin layer of oil and sprinkle with salt and

pepper. Put them face down on a baking sheet and cook for 35-45 minutes or until the

shell collapses easily when poked and the contents of the squash are tender.

3. For the Slaw: Meanwhile mix the cabbage, carrots, and onions together in a large bowl.

Blend the rest of the slaw ingredients in a blender. Pour the dressing into the vegetable


4. Back to the Squash: Scoop out the squash innards into a mesh strainer and let it drain

for at least 5 minutes. Put into a bowl and mix with the BBQ sauce and herbs.

5. Time to Assemble: Warm up your buns if you’re into that sort of thing. The rest is self

explanatory. Put everything into the buns…

6. Enjoy: With good friends on the porch or sitting on a couch, with a cold beer in hand (or

whatever beverage you prefer).

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