BARBECUE PULLED SPAGHETTI SQUASH SANDWICHES (WITH BONUS SLOW COOKER BARBECUE PULLED PORK RECIPE)

Barbecue Pulled Spaghetti Squash Sandwiches (with Bonus Slow Cooker Barbecue Pulled Pork Recipe) image

Provided by Kare for Kitchen Treaty

Time 30m

Number Of Ingredients 11

1 3- pound spaghetti squash
5 whole-wheat hamburger buns (or other rolls of your choice, toasted)
Barbecue Sauce
2 teaspoons olive oil
3 cloves garlic (minced)
2 cups ketchup
3 tablespoons brown sugar
2 tablespoons soy sauce
2 tablespoons vegetarian Worcestershire sauce
2 tablespoons cider vinegar
Liberal pinch of red pepper flakes (or more to taste)

Steps:

In a small saucepan, warm the olive oil on medium heat. Add the minced garlic and saute for about a minute or until aromatic.
Add the ketchup, brown sugar, soy sauce, Worcestershire sauce, cider vinegar, and red pepper flakes. Stir frequently over medium heat until mixture boils.
Turn heat to low and simmer for about five minutes.
Scrape the spaghetti squash into a large bowl. Stir in 2/3 cup of the barbecue sauce.
Toast the rolls then lay them open on individual plates and poon the barbecue pulled spaghetti squash onto each. Serve immediately.
Reserve the remaining barbecue sauce for later (keeps in the refrigerator for several days) or use the rest for the Slow Cooker Barbecue Pulled Pork (recipe below).