Ingredients
- 1 spaghetti squash
- Garlic
- Fresh ground black pepper
- Pink Himalayan salt
- Lemon or lime juice
- BBQ sauce of your choice
- 1 bag of coleslaw
- 1 cup vegan mayonnaise
- 2 tbsp. apple cider vinegar
- ½ cup cranberries
- 1 green apple, diced
Directions
Spaghetti Squash
- Cut your spaghetti squash about an inch and a half from top and bottom. Then cut down the middle to split in half.
- Remove the guts and seeds with a spoon and discard.
- Baste the inside of spaghetti squash with garlic powder, salt, and pepper.
- Place each piece of spaghetti squash upside down on a baking sheet lined with parchment paper.
- Preheat oven to 375 degrees.
- Roast spaghetti squash for 45 minutes.
- Once done remove from oven and pull apart with a fork. The spaghetti squash will be “al dente”.
- Put spaghetti squash in a bowl and mix with bbq sauce.
- Take a bun of your choice and place a couple spoonfuls of spaghetti squash and slaw together and enjoy!
Cole Slaw
- Mix slaw in a bowl
- Add vegan mayo, apple cider vinegar, cranberries, apple, and black pepper
- Whip all together and set aside in refrigerator to let cool.
Ready in 60 minutes
Serves 6 people
Thank you Brandyn for submitting your recipe and photo!
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